Sourdough Crumpets

Directions

1. In a large mixing bowl, combine the sourdough starter, flour, baking powder, and salt. Stir in the water, starting with ½ cup but adding more until the batter is thick but still runny (runnier than a pancake batter but not as thin as cream).

2. Brush the inside of your crumpet rings with melted butter. Heat your frying pan over medium low heat. If you have an infrared thermometer, 300º is the ideal temperature. Brush with melted butter.

3. Arrange four crumpet rings in the pan, and fill them with batter just over halfway full. Cook until the tops are set and full of small holes, about 5-8 minutes

4. Gently ease the rings off the crumpets (if they stick, you needed to use more butter) and flip them over. Cook an additional 3 minutes until the bottoms are golden brown and remove from heat.

5. Brush the insides of the crumpet rings with more butter and return the procedure with the remaining batter.

6. I like to split my crumpets and eat them with butter and apricot jam.