|Crumpet forming the characteristic bubbles|
|One cooking and one ready to eat.|
A sachet of yeast
350 ml water
350 g flour
200 g sourdough starter
2 tsp olive oil
1/2 tsp salt
- Dissolve the yeast in 150 ml water.
- Add 150 g flour and mix well.
- Leave to rise for a day or two (it will bubble madly and expand hugely, then collapse - this is fine and what it is supposed to do).
- Combine the sponge dough you have created with the sourdough starter and all the rest of the ingredients in a mixer using the cake beater. The water can be cold (if the batter is destined for the fridge to rise) or warm (about 34C if for consumption later the same day).
- Mix on the slowest speed for 15 minutes.
- If the mixture is clearly not pourable add some more water. It should be thicker than pancake batter, and only just pourable.
- Leave it to develop bubbles for a couple of hours (or overnight in the fridge).
- Heat a griddle on a medium flame and brush it and a 10 cm metal ring with oil.
- Place the ring on the griddle and pour in about 1/2 a cup of batter.
- Reduce the heat to low. Cook until the top has dried right across and has no liquid batter centre - this will take a good 20 minutes. It should have formed the characteristic bubbles which leave holes in the top.
- Remove the ring and flip the crumpet for 3 minutes on its top. Try to hold your nerve, but if you think it is burning on the bottom, if necessary, turn the crumpet early.
- Smear with butter and honey and enjoy for breakfast.