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In a large mixing bowl or large jug with a lip, combine the flour, baking powder and salt.
Add the sourdough starter or discard and then add the water gradually until you have the desired consistency.
The batter needs to be quite runny, similar to liquid double cream. Add the water until you have achieved this. Mix well until the batter is smooth.
Brush inside each crumpet ring with melted butter or spray with the oil.
Heat the frying pan over a low heat and then grease the pan with butter or spray oil.
Place the greased crumpet rings in the frying pan.
Spoon or pour the batter into the greased rings to just over half way up, and cook over the lowest heat possible.
As soon as the bubbles have started to form on top of the crumpets, continue to cook until the surface becomes drier and goes from shiny and glossy to dull.
Gently ease the rings up from the crumpets and then turn over to cook on the other side until the tops are cooked and a light golden brown.
Remove the cooked crumpets from the pan and repeat with the rest of the batter to make the remaining 4 crumpets.
Serve warm with butter, jam, golden syrup, honey, cheese or even marmite, OR toast them later and serve as above.