Quick, easy, tasty, convenient and versatile! Also, dairy free/vegan. :) Crumpets are somewhere between a pancake and an english muffin. Make extra and put them in the fridge or freezer, as they are best toasted. With a little extra honey and added cinnamon, they are a lovely morning treat. Without the cinnamon, they can be eaten anytime, any way! This recipe is based on the one from Cultures for Health.
Note: You will need ‘special equipment’ for these. I bought these metal english muffin rings, and found they work just fine. Then I got these silicone ones, which seem to stick a little less and clean up a little easier. (I make a lot of crumpets!) You could also use a can with the top and bottom removed. I am not completely comfortable (personally) with the idea of cooking in a BPA-lined can, but it is a relatively short exposure. Use your own judgement on this one.
- 2 cups sourdough starter
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 tablespoon or so honey (or sugar)
- cinnamon to taste (optional)
- Pour starter into a medium-sized bowl. If it seems too dry/sticky to relax into forms, stir in a few drops of water. It should still be thick.
- Add salt, cinnamon and honey, and stir until combined.
- Grease english muffin rings and heat a cast-iron griddle or skillet over low heat.
- Stir baking soda into batter.
- Grease the hot griddle and place the greased rings on it.
- Fill the rings with batter up to ¼ inch deep, and cook until the top is dry. (Patience!)
- Remove the rings carefully.
- If you want to eat them immediately, flip and cook the second side for an additional minute or so to toast. Otherwise, remove from griddle and put in the fridge or freezer to toast later! (Sometimes I flip them for just a few seconds before removing.)
I find that I need to butter my rings again after cooking two crumpets, so if you make a larger batch, be sure to reapply your grease—just don’t burn your fingers. Serve the crumpets toasted with butter, jam, maple syrup, cheese, nut butter, or whatever else you like. If you will be freezing them, let them cool completely on a rack, so that they don’t stick together.
Makes 8 crumpets
If you really get into this crumpet thing, check out this very serious article in The Guardian on how to cook the perfect crumpet.