Time and time again, it never ceases to amaze me how incredible homemade stuff tastes.
When making a homemade rendition of something, some things require a lot of work, some things require very little work, some things require absolutely no work whatsoever.
Where do homemade crumpets stand along that spectrum?
Well, if you already have a sourdough starter hanging around and you’re either trying to figure out what to do with the stuff you’re supposed to be discarding or your sourdough pet is becoming way too large & out of control — plus you’ve noticed that at this point making multiple loaves of bread is pretty much out of the question since you’ve already made yourself three loaves already, crumpets are totally the way to go. They’re practically instant gratification with very little work. (You will probably notice that except for the one time at Day 4 in the sourdough starter recipe that I don’t ever tell you to discard anything when feeding.)
This recipe is so quick & easy that it really does put the store-bought crumpets to shame. Not only that, but they’re actually faster to make than pancakes or french toast, believe it or not. The nice thing about the recipe is that when you make them, by my lazy method, you get 10 nice crumpets and don’t end up with a bajillion of them. If you’re lazy like me and have no desire to buy or even make crumpet moulds, then just fry them by the spoonful. I could try to get all hot’n’bothered by the fact they’re not perfectly symmetrical or as thick, but it really didn’t concern me one bit. In fact, for me, having thinner crumpets means that you can eat them straight out of the pan faster with butter and jam!
The original recipe came from Chocolate & Zucchini and it can be found here. I’ve made no changes to the recipe beyond my own laziness of not owning or buying crumpet moulds to make them store-bought looking. If you wanna go ahead and find yourself some moulds, by all means, have at it otherwise just do as I did and drop the batter by the quarter-cupful onto the frying pan.
270 g/1 cup starter
1 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
oil for greasing
In a medium sized bowl, whisk together starter, sugar & salt. Set Aside.
Lightly grease and preheat a cast iron frying pan over medium-high.
When the skillet’s hot & ready, whisk the baking soda into the sourdough batter and watch it foam.
Make three, ~1/4 cup, crumpets at a time into the pan.
Cook for a few minutes until the surfaces are mostly dried then flip for a few more seconds so the tops can dry.
Transfer finished crumpets to a wire rack to cool.
Repeat with remaining batter.
Serve toasted (or straight out of the pan) with butter & jam.