In my constant search to figure out how else I can use my sourdough starter discard, I came across an interesting recipe to try: English Crumpets
But I adapted my recipe a bit – add ube halaya flavoring from McCormick and few drops of purple food coloring to achieve the color that I want.
This recipe makes approx—3 sourdough crumpets. Classically, crumpets should be baked or fried in a crumpet ring.
I don’t have this type of ring, therefore, I only used my ordinary round cookie cutter (8cm).
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You will need:
- 200 grams sourdough discard 100% hydration, unfed
- 1 – 2 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- non-stick frying pan
- crumpets ring or 8 cm round cookie cutter
- butter or baking spray, to grease the crumpets ring or round cookie cutter
- Put your sourdough discard in a medium-sized bowl, then sprinkle the baking soda, fine salt, sugar, and ube liquid flavor. To achieve the purple color that I want for my Ube Crumpets, I used a few drops of purple food color. Stir with a whisk.
- Heat a non-stick frying pan to medium-low heat. Grease your crumpets ring or round cookie cutter.
- Place the rings on the pan and fill the molds (I used 1/4 cup.)
- Fry the crumpets over low heat. Cook for about 6 to 8 minutes, until the tops are firm and full of small holes.
- Remove the ring and flip the crumpets and fry again for another 3 to 4 minutes.
- Serve warm with butter or ube halaya.
- If you don’t have a crumpet ring, you can instead use your round cookie cutter.
- If you have some excess crumpets, cut and toast them in the toaster.
- Sourdough crumpets are also freezer-friendly and can be stored in a Ziploc bag and transfer to the freezer for up to 3 months.