Crumpets are said to originate in Wales and they could be called also pikelets (but not prepared in a ring) or picklets. Normally they have flour, yeast and milk but here we are using the sourdough discard.
Ingredients
- 125gr sourdough starter, unfed/discard
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- lemon zest
- Approximately 40ml of milk (you want to have a batter and not a dough, so start without milk and start adding. This will depend on how thick your sourdough is. Ours is quite thick)
Steps
- Mix all the ingredients together
- prepare your pan with a bit of olive oil
- place a tablespoon and a bit more (depending on the form you have) of the batter in the pan and after a couple of minutes (depending on the size) flip them, so that you cook the upper side as well
Probably the best sourdough discard recipe cause you don´t need to add a lot of extra ingredients and you can eat the result pretty fast! This is our normal recipe to go, when we have extra sourdough discard.
Bibliography
Yannis and Stella @Apollon, Naxos 