Discard
Sourdough Discard Crumpets
Nooks, crannies, and a tangy chew — griddle-cooked crumpets that turn discard into breakfast in under an hour.
- Time
- 45 minutes
- Yield
- 8 crumpets
- Level
- Beginner
Ingredients
Scale batch
- 300g sourdough discard
- 120g whole milk, warm
- 5g sugar
- 5g salt
- 3g baking soda
- Butter for the griddle and rings
Method
- 01
Whisk discard, milk, sugar, and salt into a thick batter. Rest 20 minutes.
- 02
Stir in baking soda — the batter will foam.
- 03
Heat a griddle over medium-low, butter rings, and set on the pan.
- 04
Spoon batter halfway up each ring. Cook 6–8 minutes until the tops set with holes.
- 05
Flip and cook 1–2 more minutes for color. Toast before serving with butter and jam.