Homemade crumpets are a real bind and effort to bake so I’m posting this super quick recipe for sour starter crumpets. I like to call them strumpets because their taste is a tad cheeky. They’re made with sour dough starter and are the most perfect way to use up your full jars of sourdough starter . With just a little salt and bicarbonate of soda they are also vegan and they really do take minutes to create. When making traditional crumpets it can take hours for the yeast to create the famous bubbling holes whereas the bicarb does it instantly.
500ml sourdough starter
3g sea salt
1tsp bicarbonate of soda
Pour 500ml of starter into a large jug or bowl. I’m using a mix of white starter and rye starter. Add the salt and stir. Heat a tiny amount of oil in a pan on a lowish heat and then add the bicarb to the starter and stir.
It will fizz in seconds. If you are using crumpet rings oil the insides of them and pop into the pan. Spoon the batter into the rings and cook gently until the surface is riddled with holes and dries out.
Presto – they are ready to eat. If you prefer you can leave to cool and toast them later. Repeat the process until all the batter is used up. If you don’t have crumpet rings then you can make flatter dropped pikelet versions like sharp sour pancakes.