21/06/2016 8:49 AM AEST | Updated 15/07/2016 12:54 PM AEST

Make Sourdough Crumpets With A Four-Ingredient Recipe

It's as easy as cooking pancakes.

Matthew Fallon
The perfect winter breakfast. Or lunch. Or any-time snack, really.

Cooking homemade crumpets from scratch is genuinely as easy as making pancakes with this recipe using four ingredients.

Yep, you too could be biting into these crispy lattices, with bubbles that inevitably fill with butter and syrup and deliciousness -- and they're made from cheap staple ingredients.

There's a catch -- one of the four ingredients is sourdough starter.

Sourdough starter sounds kinda advanced but stay with us on this one because making your own starter is super easy, and all you need is flour and water and time.

Matthew Fallon
You will need sourdough starter, sugar, salt and bi-carb soda.

Once you have a healthy jar of wild yeast bubbling away, you can use it to make your own no-machine, no-knead bread.

Start your starter today, and you could be eating this deliciousness next week.

Matthew Fallon
You know your sourdough starter is ready to use when it's riddled with bubbles.

Crumpets From Scratch

Makes about 8 crumpets.


  • One cup of sourdough starter
  • One teaspoon of sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon bi-carb soda
  • Olive oil or butter

You'll also need egg rings and a frying pan.

Matthew Fallon
Pour the starter into your mixing jug and no, your's doesn't have to be as vintage 70s as ours.


Oil the egg rings and place them in an oiled frying pan set at medium to low heat.

Combine the starter, sugar and salt and stir.

Matthew Fallon
Pop them in the pan and wait to watch the bubbles.

Wait until the pan and rings are thoroughly hot before adding the bicarb soda to the mixture.

As you mix it in, you'll see it react to the mix, forming fizzy bubbles. This is good.

Pour the mix into the egg rings making sure to leave a little space for them to rise.

Matthew Fallon
They start to smell pretty darn good about now.

Watch as they bubble up and then gently puff into shape.

Once the top is set (ie not wet any more), gently pull the rings off the crumpets and use a spatula to lift them out of the pan.

If you have more mixture, re-oil the rings (careful, they're hot) and go again.

Matthew Fallon
Almost ready for toasting, but if you cave and eat them now, they're still good.

Now, your crumpets are ready to toast and enjoy, though you can always freeze them, or store them in an airtight container in the fridge for more than a week.

Matthew Fallon
You can make these yourself.

Eat them with butter and jam, or experiment with savory flavours like bacon, egg and rosemary.

Matthew Fallon
Try different flavours, like bacon and eggs, or mushroom with caramelised onions.

See, that sourdough starter was totally worth it, because now you can make crumpets every weekend.