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As far as I'm aware, crumpets are not yet a thing here in Switzerland – but I love them! Crumpets are the perfect mix of a bread roll and a pancake. I ate them ready-made in Australia but as these tasty morsels are not available in Switzerland, I've had a go at making them myself. I used spelt flour as I prefer it and I decided to make a version with sourdough so that I could reuse the «discard» that results from sourdough production.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To cook the crumpets
How it's done
Mix the sourdough starter (discard), flour, salt, baking powder and sodium bicarbonate in a bowl. Pour in the water, combine to form a smooth dough.
To cook the crumpets
Grease the inside of the ring-shaped moulds with oil. Heat an uncoated frying pan, brush with oil, place the moulds in the pan, fill each with approx. 2 tbsp of batter. Cook the crumpets over a medium heat for approx. 10 mins. until little bubbles begin to appear. Remove, release the crumpets from the moulds using a sharp knife, turn over, cook briefly on the other side. Cover and set aside. Prepare the remaining crumpets in the same way.
|Tip:||Sourdough discard is the portion of your sourdough starter that you get rid of during the feeding process. This is what is used in this recipe. The sourdough starter culture can be stored in the fridge. https://fooby.ch/en/recipes/16193/starter-culture-for-sourdough?startAuto1=0|
|Serve with:||Fruit, berries, nut butter, date syrup.|
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