Jöro‘s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.

Resting time: overnight 8-10 hours

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Equipment

• 26cm non-stick frying pan
• Metal crumpet rings

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Ingredients

• 270g sourdough starter
• 10g Sheffield Heather Honey
• 2g table salt
• 2g bicarbonate of soda

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Cooking Method

1. Mix the starter, honey, and salt together. Stir, then allow the starter to ferment overnight, 8-10 hours.
2. Rub your ProWare Pan and metal crumpet rings with a little smoked butter, then place over a medium heat. It is pretty easy to burn the bottom of the crumpets if you’re not too careful, be ready to adjust the temperature – you want the pan to be hot but not smoking hot!
3. Stir the bicarbonate of soda into the sourdough mixture – It will start bubbling quite quickly.
4. When the pan and rings are hot, carefully spoon the mixture into them, leaving a little gap at the top to allow for the crumpet mixture to rise.
5. When the edges are cooked, remove the crumpets from the rings and flip them over and cook for a further 2-3 minutes.

 

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To serve

• We serve ours with Miso Cultured butter