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🍞 Sourdough

Sourdough crumpets

Fast, buttery breakfast magic for your extra discard

⏱️ Time estimate: about 11 minutes

These quick little crumpets come together in minutes from sourdough discard and cook up with tiny butter-catching holes that make jam delivery very efficient.

Sourdough crumpets with lots of tiny holes

Ingredients

  • 1 cup (227g) sourdough starter, unfed or discard
  • 1 teaspoon granulated sugar
  • 1/4 to 1/2 teaspoon table salt
  • 3/8 teaspoon baking soda
  • Butter and jam, for serving

Instructions

  1. Mix the batter. Place the starter in a medium bowl and stir in the sugar, salt, and baking soda. The mixture should bubble up and become airy.
  2. Heat the griddle. Set a griddle or skillet over medium-low heat, around 300°F, and lightly grease it. Add a little butter if you like.
  3. Cook in rings. Grease four English muffin rings and place them on the griddle. Divide the batter among them, about a generous 1/4 cup each. Cook about 5 minutes, until the tops are set and dotted with small holes.
  4. Flip and finish. Carefully flip the crumpets, remove the rings, and cook about 3 minutes more until golden on the bottom.
  5. Serve. Split and serve warm with butter and jam, or toast them later to crisp them up again.

These are basically butter delivery vehicles in the most respectable possible form.