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Sour Dough Crumpets

Perfect for making when you have too much Mother

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  • 270g  'Mother'
  • 1 tsp sugar (or to taste)
  • Pinch of salt
  • 1/2 tsp bicarbonate of soda

This is a fantastic recipe for using up your 'Mother' if you have too much and can't bear, like me to possibly throw it away. I prefer to make these into pikelets as opposed to crumpets as I can not get the crumpets to come out of the rings. I like to call them free form crumpets.  I have tried oiling the rings  really well and pre heating them but to no avail.  I have googled this problem and found the only solutions to be none stick crumpet rings or silicon egg rings ( I personally find the latter too shallow). For now I'll stick with my free form crumpets.


  1. Oil your frying pan, griddle or baking stone and then place on a medium heat.
  2. Add the sugar and salt to your mother and whisk.
  3. When the griddle is at a medium heat add the bicarbonate of soda and whisk.
  4. then straight away drop the batter onto, or into the rings if using.  You want the free form crumpets to be around the circumference of a normal crumpet. Cook for a couple of minutes, flipping the free form crumpets over when the top looks cooked
  5. They only need a matter of seconds on the second side, just to brown them.
  6. If making the crumpets in rings you will find they take a lot longer and watch the bottom doesn't burn, again when the top looks cooked take them out of the rings and give them a few seconds on the other side.
  7. If by any chance you have any crumpets left they are great toasted.



Thanks for this recipe to Clotide

Added by: Kirsten Lynch

Tags: Sourdough Flatbreads Crumpets

Add comment
sourdough crumpets

Made them this morning and although they were cooked, I found them a little doughy, cluggy. Will try them again, making the batter a little bit thinner. I use 100% starter. I use silicone rings, spray them with oil and have no problems getting the crumpets out.

schnucks 24 March 2018


Unfortunately I find these entirely inedible,I’m not sure what’s worse...the taste of left over starter or the bicarb.

Lukoe 27 February 2018

Sourdough Crumpets

Made these this morning with, I have to admit, moderate expectation. I am so glad I as they were delicious,so easy and a great way to use up what you discard when refreshing your sourdough starter. I did them in the free-form pikelet style in a dry heavy bottomed frying pan. As for your comment about left over crumpets being great toasted, I'll just have to take your word it.

Mark Thomson 04 November 2017

Sour dough crumpets

Made for the first time, didn't quite make round ones but were very yummy! Definitely will make again

Mr Keith Magee 13 August 2017


My husband loves these and I think that they are fantastic; so easy to make and really tasty

Shauneen 12 November 2014

These are really simple, completely delicious, and take seconds to make and cook. What more could we ask for?

Anne Finlay-Baird - Annefb 01 August 2012

pikelet to crumpet
Great way to use the starter excess. If you want the crumpets not to stick, add just a little flour to the batter so its a little firmer. The term "mother" troubles me as its being used more, and is not traditional sourdough craft terminology...its called a leaven... a mother is for vinegar and quite a different entity.

John Downes - johnd 28 March 2011

These are without doubt...the best!!!!!

- Jasper 03 February 2011


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