Sourdough Crumpets

These crumpets are SO simple. Easier then pancakes I promise you. So long as you have some egg rings to pout the batter into you can have a batch done in a jiffy.

Sourdough Crumpets

• 400g of bubbly active sourdough starter
• 2 tbsp rice malt syrup
• 1 & 1/2 tsp bicarb soda
• 1 tsp salt

1. Get your frying pan ready and place three egg rings onto the pan and spray or drizzle with a small amount of olive oil
2. Combine all of the batter ingredients into a large bowl whisking to combine well – it will start bubbling or foaming, this is normal, set aside once well combined
3. Heat the frying pan to a medium high heat
4. Spoon enough batter into each of the egg rings to fill 3/4 the way up
5. Cook on one side until they have big bubbles on the top, you may need to lower the temperature if the bottom browns to quickly
6. Flip using a spatula and remove the rings, cook on the other side for around 10-20 seconds before removing from the pan
7. Eat immediately or store in the fridge or freezer and toast before eating