Dream lunch scenario (Photo: Emma Boyd)

Recipe: Cheese and onion sourdough crumpets

Another delicious reason to get hold of some sourdough starter ASAP.

Sourdough crumpets are wonderful for when you have excess starter you need to use up, or if the bread-making boat has sailed for the day but you’re in need of something bread-like! I often make these in the morning before school for the kids as they are quick and easy and most of the work happens in the pan. This version is flavoured with cheese and onion and I have to confess that once toasted and slathered generously with butter, they are utterly irresistible! For a plain version, simply leave out the cheese and onion and proceed as per the recipe. I often eat one for lunch filled with some good tasty cheese, chutney, a fried egg and some greens from the garden.

CHEESE & ONION SOURDOUGH CRUMPETS

Makes 6 crumpets

  • 300g starter
  • ½ teaspoon sea salt
  • ¼ teaspoon sugar
  • 1 small onion, finely chopped
  • 60g tasty cheese, grated
  • ½ teaspoon baking soda
  • butter for frying

Put all the ingredients apart from the baking soda and butter into a bowl and mix well to combine.

Heat a heavy-bottomed frying pan over a medium heat. Grease crumpet rings and then line them with strips of oiled baking paper. Put into the frying pan and put wee knobs of butter into each ring.

Sprinkle the baking soda over the crumpet mixture then mix well. You will notice that the mixture begins to froth up. Once this starts to happen, spoon a couple of tablespoons of mixture into the rings.  

Cook for about 10 minutes or until bubbles appear on the surface of the crumpets and they pull away from the baking paper. Remove the rings and baking paper and flip.  

Cook for a further 10 minutes or until golden.  Remove from the heat and let cool on a cooling rack. Repeat with the remaining mixture. Delicious cut in half and served with a fried egg, chutney or pickle, tomato and lots of fresh salad greens.  


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