Sourdough Crumpets
These are not pancakes. You want the lacy, open-holed top that only comes from a high-hydration, fermented batter hitting a hot, greased ring. Once you master the timing of the bubble-set, you will never buy store-bought again.
Manage your heat carefully
The secret is the transition from medium-high to low; if the pan is too hot, the bottoms burn before the top holes set.
- heavy-bottomed cast iron skillet
- metal egg rings or biscuit cutters
- whisk
- spatula
What goes in.
- 1 cupactive sourdough starter or discard
- 1/2 cupwarm water
- 1 cupall-purpose flour
- 1 tspsugar
- 1/2 tspbaking soda
- 1/4 tspfine sea salt
The Soda Reaction
Adding the baking soda at the very last second creates a rapid burst of CO2. Do not stir the batter once the bubbles start forming, or you will collapse the structure you need for the signature craters.
The method.
Mix the base
Whisk your starter, water, flour, sugar, and salt together until smooth. Cover and let it sit for at least 30 minutes to allow the flour to hydrate.
Prepare the rings
Brush the inside of your metal rings with neutral oil or butter. Place them in a cold or barely warm skillet to get them aligned.
Activate
Stir the baking soda into the batter. You will see it begin to foam and lighten in texture immediately.
Fill and set
Pour about 3 tablespoons of batter into each ring. Cook over medium-low heat. Keep the heat steady—you want to see bubbles rising to the surface and popping, leaving open holes behind.
Finish
Once the surface looks dry and the holes have set, remove the rings. Flip the crumpets carefully to toast the top side for 30 seconds.
When it doesn't go to plan.
Test one crumpet first to ensure your heat isn't too high; if the bottom is dark brown before the top bubbles, turn it down.
If the batter is too thick to bubble, add a teaspoon of water at a time.
Store leftovers in the fridge and toast them aggressively to bring back the crisp edge.
The ones that keep coming up.
Can I use cold starter from the fridge?
Yes, but let it sit on the counter for an hour before mixing so it can react properly with the baking soda.
Why didn't my crumpets get holes?
Usually this means the batter was too thick or the heat was too low, preventing the steam from pushing through the surface.
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