Sourdough Crumpets by Ben Orkin | Melissa's

Sourdough Crumpets

Prep time
Cook time

Before you could buy ready to use yeast in the supermarket, people were making their own at home. To be able to watch a few simple ingredients you have put together turn unto a living organism which can be used to create delicious, wholesome food is very rewarding. This recipe comes from a colleague at work, who just like me makes her own sourdough bread. She suggested I use this for those moments when I’ve over fed my sourdough starter and it’s growing out of its jar.




2 cups sourdough starter
1 cup plain flour, sifted
2 eggs
½ tsp sea salt
½ tsp baking soda
1 tbsp melted butter
½ cup milk
Butter for frying the crumpets
Melissa's Moskonfyt to serve


  1. Combine the sourdough starter and flour in a bowl.
  2. Cover it and allow it to rest at room temperature overnight or for 8 to 12 hours.
  3. Punch down the sourdough if it has risen.
  4. Beat in the eggs, salt and baking soda, milk and melted butter. If your batter is too thick, thin it with a bit of more milk.
  5. Warm a pan over medium-high heat.
  6. Place a dollop of butter to grease the pan.
  7. Wipe away any excess butter with colten roll.
  8. Reduce the heat to medium-low, then spoon large spoonfuls of batter into the pan.
  9. Cook each pancake until bubbles begin to rise to the surface, about 2 to 3 minutes, then flip and continue to cook a further 2 to 3 minutes.
  10. Continue working in batches, adding more butter as necessary, until the batter is finished.