Sourdough Crumpets | Crumpet Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

sourdough starter

🥗Healthier: store-bought sourdough starter

💰Cheaper: none

Store-bought starter is convenient but may lack depth.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Grab a mixing bowl.

Add strong white bread flour and salt to the mixing bowl and mix until fully combined.

Add sugar (optional) and then add water and sourdough starter.

Mix until a batter forms.

Scrape down the bowl to incorporate any bits that may not have been fully mixed in.

Cover the bowl with cling film and leave in a warm place for up to an hour or until fermented, looking for bubbles and a sour smell.

After fermentation, add the last bit of water and mix until fully incorporated.

Preheat a frying pan and prepare a 4-inch cake tin by lightly oiling it.

Fill the cake tin about one third full with the batter.

Cook until the sides are almost dry and bubbles form on top; if poked, the bubble should not fill in.

Remove the ring using a cranked pal knife and flip the crumpet.

Repeat the process until all batter is used up.

Store any leftover crumpets in the freezer for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens