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sourdough crumpets recipe
- Total Time: 500 minutes
- Yield: 8 crumpets 1x
- Diet: Vegetarian
Description
These sourdough crumpets have a light and airy texture with a tangy sourdough flavor, topped with a sweet maple-pecan swirl. The recipe uses sourdough starter discard and involves an overnight rise for a hearty breakfast.
Ingredients
- 100 g (0.5 cup) active sourdough starter
- 150 g (1.25 cups) strong white bread flour (or all-purpose flour)
- 200 ml (0.75 cup + 2 tablespoons) warm full-fat milk (or plant-based alternative like oat milk)
- 10 g (2 teaspoons) granulated sugar
- 3 g (0.5 teaspoon) fine sea salt
- 5 g (1 teaspoon) baking soda (bicarbonate of soda)
- 50 ml (0.25 cup) warm water
- 30 ml (2 tablespoons) neutral oil (e.g., sunflower or canola)
- 60 ml (0.25 cup) pure maple syrup (for swirl)
- 50 g (0.5 cup) finely chopped pecans (for swirl)
- 15 g (1 tablespoon) unsalted plant-based butter, melted (for swirl)
- 1 g (0.5 teaspoon) ground cinnamon
- 30 g (2 tablespoons) unsalted plant-based butter, for spreading
- 30 ml (2 tablespoons) pure maple syrup (for drizzling)
- 20 g (0.25 cup) toasted pecans, finely chopped (for garnish)
Instructions
- Prepare Overnight Sponge: In a large bowl, combine the active sourdough starter, strong white bread flour, warm full-fat milk, granulated sugar, and fine sea salt. Mix until all dry flour is incorporated. Cover loosely and let rest at room temperature for 8 to 12 hours, until bubbly and slightly expanded.
- Make Maple-Pecan Swirl: In a small bowl, combine 60 ml (0.25 cup) pure maple syrup, 50 g finely chopped pecans, 15 g melted plant-based butter, and ground cinnamon. Whisk until fully incorporated and set aside.
- Activate Crumpet Batter: Dissolve 5 g baking soda in 50 ml warm water. Pour this mixture into the rested sourdough sponge from Step 1. Stir vigorously for about 1 minute until the batter becomes lighter and airy with small bubbles.
- Prepare Rings and Pan: Heat a heavy-bottomed pan over medium-low heat. Lightly grease four 8 cm (3-inch) metal crumpet rings with neutral oil and place them in the heated pan for 2-3 minutes to heat up.
- Cook Crumpets with Swirl: Pour about 60 ml (0.25 cup) of the activated batter into each hot crumpet ring, filling them roughly two-thirds full. Immediately drizzle about 1.5 teaspoons of the maple-pecan swirl mixture into the center of each crumpet and gently swirl with a skewer or toothpick.
- Finish Cooking and Flip: Cook the crumpets for 8-10 minutes on the first side, until bubbles form and burst and the top begins to set and look dry. Remove the metal rings, flip the crumpets, and cook for an additional 1-2 minutes until lightly golden brown on the second side.
- Serve Warm with Toppings: Serve the warm crumpets immediately. Spread generously with plant-based butter and drizzle with pure maple syrup, then garnish with toasted pecans.
Notes
Ensure the sourdough starter is active and recently fed for best results. Use strong bread flour for a chewier texture, though all-purpose flour works. To prevent sticking, ensure crumpet rings are thoroughly greased and heated before adding batter. Transfer cooked crumpets to a wire rack to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 crumpets
- Calories: 490 calories
- Sugar: 22 g
- Sodium: 750 mg
- Fat: 23 g
- Saturated Fat: 8.3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 6 mg