Sourdough Discard Crumpets
Who doesn't love a toasted crumpet with butter and vegemite for breakfast! Yum what a treat to start the day!
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
Calories: 118kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 371mgPotassium: 24mgFiber: 1gSugar: 1gCalcium: 48mgIron: 1mg
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