225gms– 8 oz.a little less than 1 cup sourdough discard
In a medium bowl, mix together the sourdough discard, caster sugar, and baking soda.
Add the salt and mix well. Stand for 5 minutes.
Grease 8 cm (3 inch) round cookie cutters or egg rings with oil spray and use some oil spray on a pan. Put the pan over medium-high heat. Arrange the rings in the frying pan and, once hot, spoon some of the batter into each ring. Cook for 5 minutes, or until little bubbles appear on the surface.
Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side.
Re-grease and reheat the rings and pan before cooking the next batch.
Serve the crumpets warm, with a slather of butter and/or jam.
If making them in advance, just toast lightly on both sides when you want to serve them.
Make sure the rings are hot before adding the batter to them or the crumpets may stick to them – trust me, I learnt it the hard way!