1. Mix the batter: Grab a small mixing bowl and stir together the sourdough discard, baking soda, and salt. Add 1/4 cup water gradually to thin the batter until it’s smooth and pourable. You’re aiming for pancake-like consistency—but slightly thicker—so it holds its shape in the crumpet rings. If it looks too thick, add a tablespoon of water at a time.

2. Heat your pan: Set a nonstick skillet or griddle over low-medium heat. Grease it well with a little butter or neutral oil. Also, grease the inside of your crumpet rings to avoid any sticking disasters.

3. Pour and cook: Place the greased crumpet rings onto the skillet. Fill each about halfway with batter (roughly 2-3 tablespoons per ring). Cook slowly for 7-10 minutes.

You’ll know the magic is happening when bubbles form on the surface of each crumpet, and the tops begin to firm up. This slow cooking process allows the signature holes to form, so resist the urge to crank up the heat!

4. Flip with care! Remove the crumpet rings once the tops are set (careful—they’ll be hot!). Gently flip the crumpets and cook for another 1-2 minutes to lightly brown the bottoms.

5. Serve warm and devour: Transfer the crumpets to a plate and slather them with butter while they’re still warm. Bonus points if you watch the butter melt into those tiny holes—it’s oddly satisfying.