Sourdough Discard Crumpets is a simple recipe with clear steps and fresh flavour. Who doesn't love a toasted crumpet with butter and vegemite for breakfast! Yum what a treat to start the day!
First, this dish uses Sourdough discard, Plain Flour, Warm Water to build flavour without making the method hard to follow. Then, the recipe keeps each step short, so it suits home cooks who want a reliable result.
If you enjoy recipes like this, you can also explore our cooking classes, browse food and wine events, or visit our cookbooks for more Sourdough Discard Crumpets inspiration.
Sourdough Discard Crumpets
Equipment
- Egg rings
Ingredients
- 300 grams Sourdough discard
- 180 grams Plain Flour
- 300 Mls Warm Water
- 1 tsp Sugar
- 1 tsp Salt
- 1.5 tsp Baking Powder
Yeast Version
- 300 grams Plain Flour
- 250 mls Warm Water
- 250 mls Warm Milk
- 1 tbsp Dry Yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1/2 tsp Baking Powder
Instructions
- Add the water, sugar and sourdough discard and combine before adding the remaining ingredients.
Yeast Version
- Add the water, milk, sugar and yeast and combine. Let sit for 10 minutes before adding the remaining ingredients.
Remaining instructions
- Whisk together and set aside for 45 Mins. Mixture should be foaming with little bubbles
- Spray a flat based frying pan and 4 egg rings with oil and put over a medium to low heat.
- Once the egg rings are hot pour enough of the batter into the ring to fill 3/4 full.
- cook on very low heat for about 10 minutes. You will know your crumpets are ready to turn when the bubbles have formed and the top is no longer glossy but dull in colour.
- Flip the crumpets and brown the top slightly before removing to a cooling rack. repeat process with remaining batter.
- They can be enjoyed straight away but are actually better a day later re-heated in the toaster.
Nutrition
Frequently Asked Questions
Why is this recipe good for home cooks?
Because Sourdough Discard Crumpets uses a clear method and familiar ingredients, it is easy to follow at home. It also gives strong flavour without adding too many hard steps.
Can I prepare this recipe ahead of time?
Yes. First, prepare the ingredients or dressing ahead. Then, finish the final cooking or assembly close to serving time for the best texture.
Which ingredients matter most in this dish?
The key ingredients are Sourdough discard, Plain Flour, Warm Water. Therefore, fresh produce and good pantry staples will make the biggest difference to flavour.
Where can I find more recipes like this?
You can explore our cooking classes, browse food and wine events, or visit our cookbooks for more home cooking ideas.
