Sourdough Crumpets

🥘 Ingredients

• sourdough starter 227 g
• granulated sugar 1 tsp
• salt ½ tsp
• baking soda 0.38 tsp

1. 1

   Place the sourdough starter in a medium-sized bowl . Stir in the granulated sugar and salt , then the baking soda . The batter should rise up and bubble a bit, becoming almost billowy.
2. 2

   Heat your griddle over medium-low heat; 300°F is perfect. Lightly grease the surface with cooking oil (if your pan isn't non-stick), then melt a pat of butter atop the oil.
3. 3

   Lightly grease four English muffin rings (1" high and 4" across) and place on the griddle. Divide the batter evenly among the rings. Each ring will take a generous 1/4 cup of batter; a generously heaped muffin scoop is the perfect tool for this task. Cook for about 5 minutes , until the tops are set and full of small holes. Carefully flip the crumpets over, remove the rings (they should pop right off), and continue to cook for about 3 minutes , until they're golden on the bottom. , Enjoy the crumpets warm, split and spread with butter and jam. Or toast to brown and crisp them before serving.
4. 4

   Store any leftovers at room temperature for several days. Freeze, well wrapped, for longer storage.