Look, Dad! I Made Breakfast!

Happy Father's Day today to everyone out there! Today my dad and I went to one of the local golf courses with Andrew for a round of 9 holes, and we couldn't have asked for a better day for it! Sunny, not too hot or cold, not a lot of wind... we were able to relax and invent new four-letter-words as each hole progressed. I honestly haven't had more fun playing a sport in a long time!

I also made my dad breakfast today. But here's the secret - he doesn't know it yet! Actually, unless he reads this post in the next, oh, hour or so, he'll be unaware until I give these to him! What are these, you ask? Well, these would be the delicious, airy vessels for butter and jam known as crumpets. Not just any crumpets, though... sourdough crumpets. Yup, the starter is at it again!

Crumpets are like pancakes crossed with English muffins, as far as I can tell, and are definitely best served toasted and spread with either butter, honey or jam for breakfast. They also make a healthy sandwich bread if you make them bigger (use them like a wrap!) and they freeze so well that there's no excuse for skipping breakfast in the morning!

For me, making these was also a great way to avoid wasting more of my sourdough starter than I had to - I didn't have time to make a loaf of bread today / tomorrow! The starter's now luxuriating in the fridge until I can start the sponge tomorrow night. Wish me luck on my first sourdough loaf adventure - I'm sure I'll need it!

The original recipe came from Nic of Baking Bites, which I followed with the exception of cutting the sugar down and adding some cinnamon to the batter. I am very pleased with the taste of these when covered in jam, but on their own they were a little too sour... with more use though, the starter's acidity will even out! I hope...

Cinnamon Sourdough Crumpets
Makes enough for 4 people, about 12-14 (small) crumpets
1 cup (unfed) sourdough starter
1 tsp sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon

1. Mix all ingredients together in a medium bowl.
2. Heat a dry nonstick skillet over medium heat.
3. Drop dollops of batter in, and cook until tops are set.
4. Serve immediately or cool and freeze in plastic bags.

Amount Per Serving
Calories: 60.9
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 0.3 mg
Total Carbs: 13.0 g
Dietary Fiber: 0.4 g
Protein: 1.6 g
WW Points: 1