Shiz Sourdough Crumpets
After a couple of weeks making the Shiz Sourdough Bread I am sure, I like do, feel wasteful throwing away some of the sourdough starter after spending so much time making caring for it.
Well the delicious answer is here.
Sourdough Crumpets. Now I had never made crumpets before, believing they were too fiddly or thinking what is the point when nowadays you can buy perfectly good pre-made ones in most shops. But these were worth it and gave another simple and delightful reason to spend time creating with the kids. These were so quick to make and even better to eat that I didn't even take any good photos so do forgive me that the pictures aren't the usual standard but I hope they still help.
So in the true Shiz style here goes. Not much is needed.
Ingredients 150g- sourdough starter 60g- plain white (all-purpose) flour 60ml- water 1/8 tsp (a pinch)- salt 1 tsp- baking powder Vegetable oil, for greasing Metal cutters or rings Method 1. In a bowl, combine the sourdough starter, flour, water, salt and baking powder. Mix really well to combine into a smooth batter.
2. Heat a large, non-stick frying pan over a low heat. Brush the inside of 3 to 4 metal cutter or rings and arrange in the frying pan.
3. Spoon batter into the cutters/rings - you should need about 1 heaped tablespoon of batter per ring. You only want it to fill the ring about a quarter of the way up as the batter rises a lot as the crumpets cook.
4. Leave to cook on the lowest heat. You will see bubbles forming on the surface which will eventually start to burst, leaving little holes on the surface.
5. The surface will start to change colour and look dull. The underside of the crumpet should be dark golden.
6. Remove the ring from the crumpet, using a dull knife to run around the edge of the ring if needed to release the crumpet. Flip the crumpet over and let cook on the other side until darkened. Remove the cooked crumpets from the frying pan. Repeat with the rest of the batter.
The crumpets can be eaten warm (or, once cooled, toast them to warm them up).
Store leftovers in the freezer - you can toast them straight from frozen.
Perfect Sunday brunch food or a quick breakfast during the week when pre-made. Delicious with a bit of began butter, jam, or homemade lemon curd (will have to share that recipe soon).