• 150g fed and bubbly sourdough starter
• 100g Self Raising Flour
• 1⁄4 teaspoon salt
• 1 teaspoon sugar
• 150ml to 180ml tepid water
• Butter or Canola Oil Spray for Frying

Equipment

• Crumpet Rings
• Non-stick Frypan
• Egg Slide

Method

In a large mixing bowl or large jug, combine the SR flour, sugar and salt.
Add the sourdough starter and then gradually add the water until you have the desired consistency. The consistency of the batter needs to be similar to thin pancake mix. Mix well until the batter is smooth.
Heat the frying pan over medium heat. Either grease the pan & crumpet rings with butter or place the crumpet rings into the frying pan and lightly spray sides of rings with canola oil.
Spoon or pour the batter into the crumpet rings to halfway up and cook over medium heat - this is VERY important to get an even bake and to avoid the underside of the crumpets burning.
 Bubbles will start to form on top of the crumpets, continue to cook until the surface becomes drier and set. Approx 8 - 10 minutes.
Gently remove the rings from the crumpets. Turn the crumpets over to cook on the other side. The crumpets will be cooked when the bubbly side is golden brown. Approx 3 minutes
Serve warm with butter & desired topping OR toast them until brown & crisp.
I prefer to toast them after they have been cooked. With lashings of butter and honey these are super yum!