Homemade Fluffy Crumpets (Printer-Friendly Version)
# What You'll Need:
→ Batter
01 -
200g of either active sourdough starter or leftovers
02 -
100g plain white flour
03 -
A pinch of salt (3g)
04 -
1.5 teaspoons (10g) of baking powder
05 -
200g of water
→ For Cooking
06 -
20g butter, to coat crumpet rings
# Method:
01 -
Dump the flour, salt, and baking powder into a small mixing container or jug. Stir the mix gently so it’s all blended well.
02 -
Throw in the sourdough starter and water with the dry mix. Use a whisk to get it smooth. Add a little more water if it’s too thick—it should feel heavy, like cream.
03 -
Turn the heat to low-moderate on a skillet or nonstick pan. Butter up the inside of the crumpet rings and pop them onto the warm pan.
04 -
Pour the batter into the rings, halfway to the top. Cover the pan and let them sit while cooked slowly, about 10-20 minutes. Bubbles should show up on top and burst. If necessary, poke at the tops with a toothpick to get more holes.
05 -
When the tops are full of holes and firmed up, flip them over to lightly brown the other side. Don’t flip until they’re fully cooked all through—that keeps all the holes intact. Serve warm with your favorite butter and jam.
# Cook's Tips:
01 -
Works with a sourdough starter that's been fed or discarded since baking powder takes care of fluffiness
02 -
For a crumpet full of holes, use a toothpick to poke them open while cooking