I made these today. It turned out PERFECT because of PJ Hamel's step-by-step photos. I used 100% SD discard (previously frozen and thawed overnight), 1/4 tsp. salt, 1 tsp. sugar and 3/8 tsp. baking soda.

I cooked the crumpets using English muffin rings. I preheated a 12" nonstick skillet for 5-10 mins. over medium-high heat (6.0 on induction cooktop) as I was prepping crumpet batter. Then added 1 tsp EVOO and 1 tsp. butter in skillet, followed by English muffin rings coated with nonstick spray. Divided batter among the 4 rings and cook over medium-high to medium heat (6.0-5.0 induction cooktop), covered with a lid entire time. Follow visual cues in photos above because I cooked mine a little longer than specified in recipe (about 7 mins. 1st side, 5 mins. 2nd side). If it was not for the photos above, I would have undercooked it.

Let crumpets rest a few mins. before cutting into it. HANDS DOWN DELUCIOUS!! I will be making these all the time now. They are tender on the inside, a little chewy, buttery, flavorful, not tangy at all, crispy on the edges. I like them both ways: toasted and untoasted. I tried it with apricot jam, with labneh and just lightly buttered....all three toppings are good.

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