After looking at some crumpet recipes for a while. I thought I could make them with my sourdough starter rather than an instant yeast. This is the recipe I created from my first experiment (yes, they came out well first try). When I first made these I only had 2 crumpet rings, I would definitely recommend getting 4. If leavened overnight you can cook them on a griddle pan in the morning and serve them fresh.
INGREDIENTS (makes 10 crumpets)
225g Strong Bread Flour
150g Sourdough Starter
1/2 tsp Sugar
1 tsp Salt
1/2 tsp bicarbonate of soda
In a mixing bowl place the sourdough starter and add the flour and the sugar.
Mix the water and milk together in a pyrex jug and heat in a microwave for 30 seconds until just warm.
Add the warm liquid to the bowl with the sourdough starter and the flour and beat together until you have a smooth batter.
Cover the bowl with cling film and then leave the the batter to stand at room temperature overnight or until it has doubled in size and then begun to drop back down.
Beat the bicarbonate of soda and the salt into the batter and then leave to stand for 10 minutes.
Heat a lightly oiled griddle pan or a heavy based frying pan over a low heat. Lightly oil your crumpet rings and place on the griddle pan.
Ladle in enough batter into each ring to half fill them and cook until the surface of the crumpet is set. You should see the classic holes begin to form on the surface.
Remove the rings and turn the crumpets over and cook for 2-3 minutes until they are lightly browned on the second side. The first side (or bottom) of the crumpet will be darker.
Repeat until you have used all your batter.
Serve straight away or transfer to a wire rack to cool (if cooled I recommend toasting before eating).