Ingredients

The following ingredients have 4 Servings
  • 225 gms – 8 oz. (a little less than 1 cup sourdough discard)
  • 1 tsp caster sugar
  • ½ tsp salt
  • ¼ tsp baking soda
  • Oil spray

Instruction

  • In a medium bowl, mix together the sourdough discard, caster sugar, and baking soda.
  • Add the salt and mix well. Stand for 5 minutes.
  • Grease 8 cm (3 inch) round cookie cutters or egg rings with oil spray and use some oil spray on a pan. Put the pan over medium-high heat. Arrange the rings in the frying pan and, once hot, spoon some of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
  • Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side.
  • Re-grease and reheat the rings and pan before cooking the next batch.
  • Serve the crumpets warm, with a slather of butter and/or jam.