SOURDOUGH CRUMPETS

In a large bowl, whisk together the sourdough discard or starter, water, maple syrup, baking soda, baking powder, and salt. The mixture might start to bubble and get foamy, but that is okay! That’s because of the reaction between the baking soda, baking powder, and the acids from the sourdough starter/discard. The consistency should very pourable, like thickened cream. Transfer the batter to a large measuring cup to be able to pour when ready.
Heat a large skillet over medium heat and grease with butter. Place the crumpet rings on the pan and allow the rings to become hot. Brush the inside of the rings with melted butter, or spray with nonstick cooking spray.
*If you don’t have crumpet rings, you can totally still make these! They just won’t be as round and fluffy*
Pour the batter into the rings (if not using crumpet rings, use a 1/4 measuring cup to pour the batter on the pan), filling a little over half the way up.
Cook over medium heat until bubbles have formed and they have popped (~3-4minutes). Once the bubbles have popped, carefully flip the crumpet over, and cook on the other side for another 1-2 minutes, or until lightly golden.
Gently remove the ring molds from the crumpets.
Plate and serve warm with butter and jam.
Enjoy!