Sourdough Crumpets
These have a tang and a texture that standard pancakes cannot touch. You want a lacy, hole-riddled top and a flat, golden bottom that resists being soggy.
Mind the batter's hydration
The batter should be thick like loose yogurt, not thin like crepe mix. If your starter is very runny, pull back on the added water.
- Heavy-bottomed cast iron skillet
- Metal crumpet rings or clean tuna cans with ends removed
- Whisk
- Mixing bowl
What goes in.
- 1 cupactive or discard sourdough starter
- 1 cupwarm water
- 1 1/2 cupsall-purpose flour
- 1/2 tspsea salt
- 1/2 tspbaking soda
- 1 tbspwarm water (to dissolve soda)
Achieving the honeycomb
The baking soda reacts with the acidic starter to create the gas needed for those signature holes. Do not over-mix after adding the soda, or you will collapse the air bubbles you just created.
The method.
Mix the base
Whisk the starter, water, flour, and salt in a bowl until no dry clumps remain. Cover and let it sit in a warm spot for at least two hours until it looks bubbly.
Activate the lift
Dissolve the baking soda in the tablespoon of water. Fold this into the batter gently. You will see it begin to foam and lighten in color immediately.
Prepare the pan
Heat your skillet over medium-low. Grease the inside of your rings and the skillet surface with a thin layer of butter or neutral oil.
Pour and wait
Place rings in the skillet. Pour batter about 3/4 inch deep into each ring. Cook until the surface is covered in popped bubbles and the batter looks set around the edges.
Final sear
Carefully remove the rings. If the top still looks wet, flip the crumpet for thirty seconds to finish the set, though purists prefer to finish them by toasting later.
Other turns to take.
Herbed
Fold a tablespoon of finely chopped chives or rosemary into the batter just before cooking.
Cheese-crusted
Sprinkle a bit of grated sharp cheddar into the ring before pouring the batter for a crispy, salty bottom.
When it doesn't go to plan.
Test the skillet heat with a drop of batter; if it browns instantly, it's too hot and the inside will stay raw.
Use a toothpick to encourage any bubbles that look like they want to pop but are stuck.
Let the crumpets cool completely on a rack before storing to prevent condensation from turning them gummy.
The ones that keep coming up.
Can I use cold starter?
It is better to use room-temperature starter so the fermentation process is more active.
Why didn't my crumpets get holes?
The batter was likely too thick or the heat was too high, causing the bottom to cook before the bubbles had a chance to travel to the surface.