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Sour Dough Crumpets


  • 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