Sourdough Crumpets

Seriously the easiest crumpet ever if you have left over unfed sourdough starter. The addition of sugar, salt and baking soda revives the dormant starter in seconds.

• 1 cup (227g) sourdough starter, unfed/discard

• 1 teaspoon sugar

• 1/4 to 1/2 teaspoon salt

• 3/8 teaspoon baking soda*

*If your discard starter is particularly sour, increase the baking soda to 1/2 teaspoon.

Stir all ingredients together and watch as the mixture starts bubbling in front of your eyes.

Heat a cast iron, non-stick or griddle pan and wipe with a little oil if not non-stick. Melt some butter and spoon a generous 1/4 cup or more into pre-greased English muffin rings, or just free form like a small pancake. Cook for about 5 minutes until the top is set and full of bubbles, then turn and cook until crispy.

Spread with (yes more) butter and jam. Enjoy.