For the past few months I've been quite successful in keeping my sourdough starter alive and thriving. I use it often so I don't refrigerate it - I leave it on the counter and feed it everyday. I don't like throwing so much starter in the garbage, so I've started making these crumpets with the excess. It is very easy.
Each night when I feed my starter, the portion I would normally discard goes into a little containter in the fridge. Once I have a cup, I make this recipe. You can freeze them and pop them in the toaster for breakfast. They are delicious with butter and jam.
makes about 8 crumpets
1 cup sourdough starter
1 tsp sugar
1/2 tsp baking soda
pinch of salt
1. Preheat your griddle to medium heat.
2. In a bowl with room for expansion, mix the starter with the sugar and salt.
3. Stir in the baking soda. (The batter will get foamy and just about double in size).
4. Lightly spray your skillet and 4 egg rings with cooking spray. Drop 1/4 cup of batter into each egg ring. Cook slowly until the top of the crumpet is set (no longer wet). If you want you can flip them and give them a few seconds on the other side to make sure they are cooked through, but this isnt' traditional.