Having sourdough starter on hand means I’m always looking for ways to use the discard. I have to say the favorite so far is the Cinnamon Raisin Sourdough Bread. However Sourdough Crumpets take a close second.
I am still not quite sure of the difference between an English muffin and a crumpet. They are very similar. Both are griddlecakes, meaning they are cooked on a griddle. Crumpets have baking soda in them while English muffins are a little denser and have yeast in them. English Muffins are usually split and often toasted while crumpets are served whole.
I have not made English muffins yet, but after trying crumpets for the first time I have to say they are like a combination of an English muffin and a pancake and are delicious with maple syrup! Making sourdough crumpets is a quick and simple recipe. Three ingredients and a little oil or butter to cook them in.
2 cups sourdough starter
1 tsp. salt
1 tsp. baking soda
2 Tbsp. butter
Butter two eggs rings or metal biscuit rings and set them aside. I have a pair of silicon rings, which worked perfectly.
Pour the sourdough starter into a mixing bowl and beat in the salt and baking soda. The batter will start to puff and bubble so you want to work quickly.
Melt the butter in a cast-iron skillet over medium heat. Set the rings in the pan and pour two tablespoons of batter into each ring. If your rings are large you may need to add three tablespoons of better. Allow the batter to cook until bubbles begin to appear in the center, about three minutes.
Remove the rings and flip the crumpets. Brown the crumpets on the other side for about two minutes. Transfer to a plate and continue to cook more until you have used up the batter. Depending on the size of your rings you should make 6-10 sourdough crumpets. Store any extras in the refrigerator for three days.
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