Ingredients

FOR THE CRUMPETS
150g sourdough starter 100g white flour
50g wholemeal flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon honey neutral oil such as sunflower or grapeseed for greasing the pan
FOR THE RHUBARB & TO SERVE
2 cups rhubarb, roughly chopped
3 tablespoons honey plus extra to drizzle
50g butter
4 tablespoons crème fraîche and sea salt to serve
These crumpets use a sourdough starter, which you can make from scratch if you don't have access to one. Simply mix 100ml flour and 100ml water in a jar and cover with a cloth so that bugs can’t contaminate it. Depending on how warm it is where you are, the mixture will become active after three to seven days, at which point it’s ready to go. It will become bubbly, have a pleasant, fruity type of smell and should taste slightly acidic. You’ll know if it has gone bad! There’s a wealth of great information online on how to maintain your starter once it’s active.

Instructions

1.FOR THE CRUMPETS
2.Mix together all the ingredients, slowly adding 1¼-1¾ cups water while whisking – you want the consistency to be similar to a runny yoghurt, so you may need to add more or less water depending on the hydration of your sourdough starter and the type of flour you’re using.
3.Your batter will be ready to use straight away, but for a slightly more sour and vigorous crumpet, leave to ferment overnight in the fridge.
4.To COOK THE CRUMPETS, grease a small pan with oil and set over low-medium heat.
5.Pour in the crumpet batter to a thickness of 1cm.
6.Cook over heat until bubbles start forming and popping on the surface of the crumpet, then either cover until cooked through or place under a grill.
7.FOR THE RHUBARB & TO SERVE
8.Put the rhubarb, honey and ¼ cup water in a frying pan and cook over medium heat for 10 minutes or until the rhubarb is soft and the water and honey are becoming syrupy.
9.Add the butter and cook for 5 minutes, then pour the rhubarb mixture over the fresh crumpets and top with a dollop of crème fraîche, a drizzle of honey and a pinch of sea salt to serve.

Recipes and Food Styling Will Bowman & Jane Lyons / Photography Tony Nyberg

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