Sourdough Crumpets

🥘 Ingredients

• baking soda
  1/2 teaspoon
• choose your measure: volume ounces grams
• salt
  1/4-1/2 teaspoon
• starter (sourdough, unfed/discard)
  227 g
• sugar
  1 teaspoon

🍳 Cookware

• bowl

1. 1

   Gather choose your measure: volume ounces grams .

   choose your measure: volume ounces grams
2. 2

   Place the starter in a medium-sized bowl . Note: This is a good opportunity to feed the remainder of your starter, if necessary. Sprinkle the sugar , salt , and baking soda over the surface. Whisk together. The batter should rise up, becoming the consistency of whipped cream.

   starter: 227 g (sourdough, unfed/discard), sugar: 1 teaspoon, salt: 1/4-1/2 teaspoon, baking soda: 1/2 teaspoon
3. 3

   Heat your griddle over medium-low heat. Lightly grease the surface.
4. 4

   To make crumpets, lightly grease English muffin rings (1" high and 4" across) and place on the griddle. Scoop the batter into the rings, filling them about 1/4" deep. Cook over low heat until the tops are set and full of small holes. Remove the rings and flip the crumpets over for a minute or two.
5. 5

   If you're making pikelets, scoop the batter onto the griddle and cook over low heat until the tops are set and full of small holes. Flip the pikelets over to finish for a minute or two.
6. 6

   Toast the crumpets or pikelets to brown and crisp them before serving with butter and jam.
7. 7

   Store any leftovers at room temperature for several days. Freeze for longer storage — up to 3 months.
8. 📝

   Servings: 4-5 crumpets