Having sourdough starter on hand means I’m always looking for ways to use the discard. I have to say the favorite so far is the Cinnamon Raisin Sourdough Bread. However Sourdough Crumpets take a close second.
I am still not quite sure of the difference between an English muffin and a crumpet. They are very similar. Both are griddlecakes, meaning they are cooked on a griddle. Crumpets have baking soda in them while English muffins are a little denser and have yeast in them. English Muffins are usually split and often toasted while crumpets are served whole.
I have not made English muffins yet, but after trying crumpets for the first time I have to say they are like a combination of an English muffin and a pancake and are delicious with maple syrup! Making sourdough crumpets is a quick and simple recipe. Three ingredients and a little oil or butter to cook them in.
Sourdough Crumpets
Ingredients:
2 cups sourdough starter
1 tsp. salt
1 tsp. baking soda
2 Tbsp. butter
Directions:
Butter two eggs rings or metal biscuit rings and set them aside. I have a pair of silicon rings, which worked perfectly.
Pour the sourdough starter into a mixing bowl and beat in the salt and baking soda. The batter will start to puff and bubble so you want to work quickly.
Melt the butter in a cast-iron skillet over medium heat. Set the rings in the pan and pour two tablespoons of batter into each ring. If your rings are large you may need to add three tablespoons of better. Allow the batter to cook until bubbles begin to appear in the center, about three minutes.
Remove the rings and flip the crumpets. Brown the crumpets on the other side for about two minutes. Transfer to a plate and continue to cook more until you have used up the batter. Depending on the size of your rings you should make 6-10 sourdough crumpets. Store any extras in the refrigerator for three days.
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Nancy on the Home Front 
Nancy, it’s been too long since I’ve made crumpets. I more often make English muffins. Perfect with a cup of tea. (PS I’m doing a fab tea giveaway this week!) #SundaysBest
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I love crumpets and I love sourdough – what a great combo! Thanks for sharing at the What’s for Dinner party! Have a fabulous week.
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I might have to give these a try! I want to make sourdough english muffins too, but like you haven’t quite got there yet!
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These do look good, and we’re always looking for ways to use our maple syrup! Thanks for sharing on the Family Homesteading & Off the Grid Blog Hop:)
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WT,
You sound like my husband, he’s always looking for ways to enjoy maple syrup!
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Very intriguing to use the sour dough starter for crumpets, sounds delicious!
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Your crumpets look delicious, Nancy! They are often served at teatime here in England, but usually just with butter. Sometimes there is jam too. I love them with maple syrup, and so did my late Dad. I often serve them with maple syrup here and everyone is surprised, but once they taste them they are totally converted! I love that you use sourdough for your crumpets, I’m not sure I’ve ever had them made with sourdough and I know they would taste so lovely, and be better for us too! Thank you so much for sharing this lovely recipe with the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there! Have a lovely day!
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April,
Thank you so much for the feature of my crumpet post!
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These look delicious, Nancy! I have made English Muffins on our woodstove in the winter. I meant to get a post ready about that but never did…I’ll have to try it again next winter and add crumpets to my must try list too!
Thanks so much for sharing your recipe on Farm Fresh Tuesdays…the hop is ready for your wonderful posts again this week! Hope to see you there 🙂
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Lisa,
I’ll be trying English Muffins soon, maybe sourdough english muffins!
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Your Sourdough Crumpets look so delicious. I can’t wait to try your recipe, it looks like it would be fairly easy, I just have to have one of those Sourdough Crumpets! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
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