My search for new uses for sourdough starter continues and my latest attempt is crumpets. I like crumpets but they are one of those things which we rarely buy. This recipe is based on one from the Sourdough Companion website but I halved the quantities.

I started by weighing out 100g of plain flour and added ½ a cup of my sourdough starter. I added approximately 130ml of water, about 25g of sugar and half a teaspoon of salt. All this was whisked together and left for a few hours to start to bubble.

I poured the batter into a mould in a frying pan (on a low heat) and cooked each crumpet for a few minutes, trying to turn them over just before the bubble started to collapse.

It took about 10 minutes to cook each crumpet, so it certainly doesn't count as fast food. The mixture made about 10 thin crumpets.

We served them with a variety of toppings, including locally produced honey (pictured above) and peanut butter. The flavour was good but the texture was a little soft inside. It was an interesting experiment but I'll probably just buy crumpets the next time I want some.