Tuesday, May 24, 2011

Sourdough Scottish Crumpets

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Scottish crumpets with golden syrup, red raspberries, and blackberries

So, have you all made your sourdough starters yet?

No? No? What is WRONG with you?! I told you to do it and that you wouldn't regret it, didn't I?


Okay, sorry for getting so mad. I guess I only told you to make it 3 days ago, so it wouldn't be ready yet anyways. You'll just have to mark this one for later. You know... once you have your starter. The starter that you're going to make.

This recipe is perfect and easy for those times that your starter grows into a ginormous monster before you actually get around to making your bread. And who knows, maybe next time you'll grow your starter into a monster  on purpose just so that you can have another bite of these chewy, crispy, tangy, pancakes.

Sourdough Scottish Crumpets 

2 cups sourdough starter (just fed)
3/4 t salt
4 T sugar
lard or butter for pan (please, don't be afraid of lard. Just use it in small amounts. It will make your pancakes so much crispier than you ever knew they could be).

Combine the starter, salt and sugar.
Heat a pan (I used an 8 in. round, nonstick pan) on the stove on medium low heat.
Once the pan is hot, put about 1/2 teaspoon of lard or 2 teaspoons of butter on the pan. Once melted, top with about 1/4 cup of the batter.
Cook until all the bubbles in the top pop and the top is dry all the way to the middle. Flip and cook on the other side until lightly brown.
Serve with fresh fruit, jam, golden syrup, maple syrup, powdered sugar, or whatever makes your taste buds sing.




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