Sourdough Crumpets




  • 150g sourdough starter - fed 5-6 hours prior
  • 85g (⅓ cup) milk or water
  • 70g (½ cup) flour - wheat, spelt or gluten-free flour mix
  • 1 tsp sugar or honey
  • pinch of salt
  • 1 teaspoon baking powder
  • ghee or oil for cooking


Selaks Sparkling Berries & Cream Rose


These incredibly simple sourdough crumpets can be made any time you have excess starter to use or want to give your starter a refresh. I recommend making these with either a young or recently refreshed starter, as a starter that has been sitting in the fridge for sometime will result in sour tasting crumpets. 

Place the starter, milk, flour, sugar and salt in a mixing bowl and whisk into a thick batter.

The crumpets can be made straightaway or set aside to rest at room temperature for 2-4 hours for the added flour to ferment.

Either way, when ready to cook the crumpets add the baking powder and mix well to combine. Once the baking powder has been added to the batter it needs to be used straightaway.

Heat a heavy-based frying pan over a moderate heat and add a small knob of ghee. If you have egg or crumpet rings lightly grease them and place into the hot pan. These will help to make perfectly round crumpets, however the thick batter can also be spooned directly into the pan as it won’t spread much.

Once the pan is hot, spoon heaped tablespoon amounts into the rings or directly into the hot pan. Cook for about 2 minutes until the crumpets have risen and have large bubbles on the surface then use tongs to remove the rings if using, flip the crumpets and cook for another minute to seal the uncooked surface. Transfer to a cooling rack and repeat with the remaining batter.

Serve the crumpets warm, spread with butter and Berry Prune Jam or Caramel Cinnamon Apples.

Nicola Galloway. "Sourdough Crumpets with Berry Prune Jam.” Homegrown Kitchen - Everyday Recipes for Eating Well. Potton & Burton, 2017. Illustrated.