Step 1

Use a paper towel, a napkin, or your finger to grease the insides of 4 or 5 english muffin rings with some butter. Make sure that the butter is spread evenly, but not too heavily. Set aside.

Step 2

In a medium bowl, whisk together the sourdough starter discard, sugar, baking soda, and salt. The batter will rise and bubble a bit, becoming almost billowy.

Step 3

Heat an electric skillet or griddle over medium-low heat (around 300 °F if measuring with an infrared temperature gun). Spray the surface with a bit of canola oil spray, then add a pat of butter to melt and sizzle.

Step 4

Place 2 to 4 English muffin rings on the griddle close to the heat source. Use an extra large cookie scoop to portion out about ¼ cup of the batter. Don’t overfill the rings. Cook the crumpets until the tops look dry and pockmarked with small bubbles, about 5 minutes.

Step 5

Carefully flip the crumpets over, then remove. Be careful - the rings are hot if you use your fingers. The rings should slide right off, but you might have to poke at the crumpets a bit to loosen them.

Step 6

Cook the crumpets until the bottoms are golden brown, about 3 minutes. Remove the crumpets to a plate.

Step 7

Repeat with any remaining batter, re-greasing the rings and adding another pat of butter to the griddle if needed.

Step 8

Serve the crumpets warm with butter and jam, or toast them to get even more crunch.

Step 9

Storage instructions: Crumpets can be stored at room temperature in an airtight container for several days, or frozen in an airtight bag for longer storage. Since they freeze well, you can make extra crumpets to have anytime!