Step 1

Sourdough Batter

Step 2

Build up at least 220 grams of ripe or past-ripe (discard) starter. This can be done with a large feed the night before if needed.

Step 3

Grease the rings and heat your cast iron or nonstick pan on the stove over medium heat for the 3-5 minutes it takes to mix the batter. A 10" pan will fit three rings at a time.

Step 4

Combine the water, baking powder, and salt in a bowl, and whisk until dissolved.

Step 5

Add the sourdough starter and whisk thoroughly again.

Step 6

Skip to the cooking instructions below.

Step 8

Yeast Batter

Step 9

Combine the water and instant yeast in a medium bowl and let the yeast dissolve and bloom if desired.

Step 10

Add the rest of the ingredients and mix thoroughly.

Step 11

Cover and let the batter ferment for 30-60 minutes in a warm spot until the surface is covered with small bubbles.

Step 12

Grease the rings and heat your cast iron or nonstick pan on the stove over medium heat for a few minutes. A 10" pan will fit three rings at a time.

Step 14

Cooking

Step 15

Pour about 1 cm or less batter into each ring. I used a partially filled ice cream scooper for this.

Step 16

Lower the pan heat and let cook on one side only for about 7 minutes or until the tops of the crumpets have no areas of wet batter and are full of holes. (See the video above.) When just the edges of the crumpets look dry, you can remove the rings using tongs.

Step 17

Flipping the crumpets is optional if you want browning on top. If the bottoms begin to burn before the tops are dry/cooked, you can flip the crumpets prematurely. They won't have as many holes, but for your next round, you'll know to lower the pan heat and possibly fill the rings less too.

Step 18

Re-grease the rings and cook the rest of the batter.

Step 19

Serve immediately while warm or toast if serving later. Store in a closed container at room temperature for several days and then freeze any crumpets that remain.