Sourdough crumpets

breakfast desserts Baking sweet
Total: 40 min. | Active: 40 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Batter
300 g Sourdough starter culture
120 g light spelt flour
1 pinch salt
1 tsp baking powder
1 ¼ dl water
To cook the crumpets
  oil, for frying

How it's done

Batter

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.

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