Sourdough Crumpets Food
SOURDOUGH CRUMPETS
A quick, easy way to use up your sourdough discard, which I always hate to throw out. I got this from the King Arthur website and we love it. You can use proper English muffin rings or clean tuna cans with the bottoms cut out.
Provided by Erin R.
Categories Breads
Time 15m
Yield 12 crumpets, 12 serving(s)
Number Of Ingredients 4
Steps:
- Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).
- Mix in sugar and salt.
- Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.
- When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.
- Cook until edges appear dry and bubbles have formed.
- Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.
- Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).
- Enjoy hot with butter and/or jam. Leftovers are good toasted.
SOURDOUGH CRUMPETS
If you have sourdough starter, you can make these crumpets in 15 minutes, no additional flour needed.
Categories Bread
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the discard with sugar and salt until combined. Sift in the baking soda and whisk it in thoroughly; the batter will rise and bubble.
- Heat a large cast-iron skillet over medium-low heat until you can feel the heat when you hold your hand a few inches above the skillet's surface. Lightly grease the skillet with oil and butter.
- Brush a 3- to 3 1/2-inch cookie cutter with a little oil. Using a 1/4-cup measuring cup, scoop the batter into the center of the cookie cutter.
- Cook until the top of the batter is set and full of small holes, 5 to 10 minutes. Look for the top of the crumpets to resemble the surface of the moon -- full of craters and dimples. Adjust the heat as needed to achieve a mostly cooked, porous surface on top without burning the bottom (you can peek using a spatula to lift the molds). Using an offset or fish spatula, or tongs, flip the crumpet and remove the cookie cutter ring. To do so, gently "cut" around the perimeter of the crumpet using a butter knife.
- Cook on the other side until golden brown, 3 to 4 minutes. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 26 g, Fiber 1 g, Protein 3 g, ServingSize Per serving (based on 4), Sodium 343 mg, Sugar 2 g
23 BEST SOURDOUGH DISCARD RECIPE COLLECTION
If you're looking to reduce waste, these creative and easy sourdough discard recipes are here to help. From cookies and biscuits to cake and muffins, you won't be disappointed.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SOURDOUGH CRUMPETS
These Sourdough Crumpets Are Another Great Way to Use Up That Discard You Get Each Time You Feed Your Sourdough Starter. I Can't Stand...
Provided by Lilly Mathuse
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place 8 ounces of sourdough discard, 1 teaspoon of caster sugar, ½ a teaspoon of salt, ¼ teaspoon of baking soda in a bowl. Stir to combine and leave to rest for 5 minutes.
- Lightly grease a skillet with cooking spray and grease some 3-inch round cooking rings. Place the rings in the skillet over medium-high heat until hot.
- Spoon approximately ¼ cup of batter into the center of each ring. Cook for 5 minutes until little bubbles appear on the surface.
- When the bubbles burst and leave holes in the surface of the crumpets, carefully remove rings and flip crumpets over, cook on the other side for about 3 minutes. Reheat and grease again the pan and rings before repeating the cooking process with the next batch of batter.
- Serve crumpets warm, topped with butter and jam.
Nutrition Facts : Calories 110, Fat 0g, Carbohydrate 23g, Protein 4g, Cholesterol 0mg, Sodium 450mg
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