AGA cooked Sourdough Crumpets

This is a great recipe for Sourdough lovers as it uses your sourdough discard rather than wasting it. (We keep our sourdough discard in the fridge in a jar).

Its a quick make too and  will give you enough batter to make 4 or 5 crumpets depending on ring size

Tools needed

• Stainless steel crumpet rings (4 is perfect)
• A wooden spoon
• A jug (litre size is good)
• Pastry brush
• Bake-o-glide
• Flat spatula / Turner for flipping

Ingredients Needed

• 250g Sourdough discard
• 1/2 tsp Bicarbonate of Soda
• 1/2 teaspoon salt
• 1 teaspoon Sugar
• Vegetable Oil 

Method

1. Put the bake-o-glide on your simmering plate (You can skip this but we find it helps flip them)
2. Use the brush to oil the rings and place on the simmering plate, they need to be on for 5 to 10 mins to warm through
3. Weight your Sourdough discard into Jug
4. Stir in the salt 
5. Stir in the sugar
6. When the rings have been warming 5 mins - stir in the bicarbonate of Soda
7. Wait a minute for the bubbles to start
8. Pour the batter into each ring about 3/4 full 
    
9. Watch you batter bubble and turn into delicious crumpets. Be patient and wait for the top to dry out! This will take 5 to 8 minutes demanding on your plate heat.
10. Flip the crumpets over, remove the ring and give them a minute or two on the other side. 
11. Keep warm in the warming oven or let them cool and toast later.

 Top Tips

• If you have enough mixture (or not enough rings) remember to re-oil the rings between bakes.
• Dont double up the recipe if you only have 4 rings as the bubbles will subside before you can get the second batch on. JUst make a second batch while the first cooks - you'll have time
• Great for freezing and then toasting when you need them, we just put them in bags in the freezer when cool.
• Serve with butter and jam.....delicious