You know those days when you want something warm and comforting, but you really don’t feel like baking a whole loaf?
That’s when these crumpets come out in our house.
They’re soft, full of little holes for the butter to melt into, and best of all — they use up that sourdough discard instead of tipping it down the sink. Win-win.
No oven, no kneading, just a pan and about 15 minutes.
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1 cup sourdough discard (unfed, straight from the fridge is fine)
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1 teaspoon sugar
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½ teaspoon salt
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½ teaspoon baking soda (bicarb)
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2–4 tablespoons milk (just to loosen the batter)
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Butter or oil for cooking
If you’ve got crumpet rings, great — use them.
If not egg rings are fine they are just a little smaller.
Pop your discard into a bowl and stir in the sugar and salt.
Now add a little milk, just enough to make the batter thick but pourable — sort of like really thick yoghurt.
You can always add more later if needed.
When you’re ready to cook, sprinkle in the baking soda and give it a gentle stir.
You’ll notice it start to bubble a little — that’s what gives you those lovely holes.
Heat a non-stick pan over low to medium heat and lightly grease it.
If you’re using rings, place them in the pan and grease the inside.
Spoon the batter into the rings.
Now the important part — don’t rush them.
Let them cook slowly until the tops are full of bubbles and look mostly set. This can take a few minutes.
Once the tops are dry and the bottoms are golden, carefully flip and cook the other side for about 30–60 seconds, just to give it a bit of colour.
That’s it — you’ve just made crumpets.
A Few Little Tips
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If you’re not getting many holes, your pan might be too hot — turn it down and cook slower
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If the batter is too thick and won’t spread at all, add a tiny splash more milk
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If they’re spreading too much, the batter’s too thin — add a spoon of flour