Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sourdough Crumpet Batter
Cooking & Finishing
Method
Sourdough Crumpet Batter
Mix starter and liquids
In a medium bowl, whisk together 1 cup active sourdough starter, 1/2 cup warm milk and 1/2 cup warm water until smooth. The mixture should be slightly pourable; if your starter is very thick, add up to 1-2 tablespoons additional warm water.
Add dry ingredients
Sift or whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt in a separate bowl. Gradually whisk the dry mixture into the starter-liquid mixture until just combined and no large lumps remain. The batter should be thick but pourable, similar to pancake batter with visible air bubbles forming as it rests.
Rest and ferment
Cover the bowl loosely with plastic wrap or a kitchen towel and let the batter rest at room temperature for 45 minutes to 1 hour. During this time the sourdough will ferment slightly and the batter will develop bubbles — this is essential for the crumpet holes.
Adjust leavening before cooking
Just before cooking, gently stir the batter and sprinkle the 1/4 tsp baking soda evenly across the surface (if your starter was very active you may omit additional baking soda; if the batter has lost bubbles, add the baking soda). Stir once to incorporate. The batter should be bubbly and just pourable; if too thick, thin with 1 tablespoon warm water at a time.
Cooking & Finishing
Prepare pan and rings
Heat a heavy nonstick or cast-iron skillet over low–medium heat. Brush the skillet lightly with 1 tsp vegetable oil. If using crumpet or ring molds (2.5–3" / 6–7.5 cm diameter), grease the inside of each ring with a little butter or oil and place them in the skillet to preheat for 1 minute.
Cook crumpets
Spoon or pour about 3–4 tablespoons of batter into each preheated ring (fill to about 3/4 height). Cover the skillet with a tight-fitting lid. Cook for 6–8 minutes over low–medium heat until the top surface is set and filled with visible holes and the underside is golden brown. If you don't have rings, spoon batter into small rounds directly on the skillet and keep them a bit thicker so holes still form.
Finish on both sides
Carefully remove the rings using tongs. Melt 2 tablespoons Coppertree Farms unsalted butter in a small pan or in the skillet, then brush the top of each cooked crumpet with melted butter. Flip each crumpet and cook for an additional 30–60 seconds to lightly brown the toasted side. Remove from the pan.
Serve
Serve warm, spread with an additional pat of Coppertree Farms butter if desired, drizzle with honey or maple syrup (about 1/2–1 tablespoon per crumpet) and sprinkle a tiny pinch of sea salt to enhance flavor. Crumpets are best eaten the same day; to reheat, toast briefly until warmed and crisp.