Sourdough Crumpets

1. 1

   Measure out 1 cup of sourdough discard into a small pitcher or bowl (a pitcher makes it easier to pour the batter).

2. 2

   Mix in sugar and salt.

3. 3

   Grease a skillet and heat over medium-low burner. About the same heat you use for pancakes. Place thoroughly greased rings or cans in skillet.

4. 4

   When skillet is hot, stir in baking soda and immediately pour 1/4 inch of batter into each ring.

5. 5

   Cook until edges appear dry and bubbles have formed.

6. 6

   Remove rings with pliers or tongs and, if desired, flip crumpets and cook for an additional 30 seconds or so.

7. 7

   Stir batter before pouring the next round. You'll need to re-grease your rings and skillet if you do more than two rounds of crumpets (depending on how many rings you have and how quickly you use up the batter).

8. 8

   Enjoy hot with butter and/or jam. Leftovers are good toasted.

* Per serving · 4 servings · Values may vary.

No additional tips available.