Sourdough Discard Crumpets
Three-ingredient crumpets where the discard is the entire batter — done in 15 minutes.
Ingredients
Batter
- 100 g sourdough discard(unfed)
- ½ tsp sugar
- ¼ tsp salt
- ¼ tsp baking soda
For the Pan
- 5 g butter(for greasing)
Method
- Mix the batter
- In a bowl, stir together the discard, sugar, and salt until combined.
- Add the baking soda. The batter will bubble and turn billowy. Do not overmix.
- Heat the pan
- Set a non-stick frying pan or griddle over medium-low heat (≈150°C). Grease the pan and the inside of 2 crumpet rings lightly with butter.
- Pour and cook
- Once the pan is hot, set the rings in the pan. Divide the batter evenly between them. Cook for 5 minutes without touching — the tops will set and holes will form across the surface.
- Flip
- When the tops look dry and are no longer shiny, flip the crumpets (remove the rings first if needed). Cook for 2–3 minutes until lightly golden underneath.
- Serve immediately with butter and jam, or toast before eating.
Notes
No yeast, no waiting. The discard is the entire batter — no flour or water added. The baking soda reacts with the acidity of the discard to create lift and the signature holes.
Sourness: The more sour your discard, the more baking soda you may need. If the batter doesn't bubble much when you add it, increase to 0.5 tsp next time.
Rings: English muffin rings or egg rings work well. Without rings, pour freeform for rustic pikelets — thinner and floppier but still good.
Heat control: Medium-low is essential. Too hot and the bottoms set before holes can form. If you're not getting holes, reduce the heat.
Scaling up: This recipe is easily doubled (200g discard → 4 crumpets) or tripled. Adapted from King Arthur Baking.
Nutrition Facts
Makes 2 crumpets
Serving size: 1 of 2 crumpets
Per serving
110
Total recipe
220
Meal Type
Diet