profile

The Perfect Loaf 🍞

🍞 My (ridiculously easy) weekend pancake routine

Published about 12 hours agoΒ β€’Β 2 min read

My weekend pancake routine

Many of you already know I love these sourdough pancakes.

But I have to say, this past weekend they really hit an all-time highβ€”a great way to start the summer.

I have these on rotation every weekend, and it's really easy:

  1. Mix the batter Saturday night before bed so it can ferment a bit overnight
  2. Sunday morning, get the pan hot, stir in any remaining ingredients (blueberries, chocolate chips, anything, really), and griddle

Take a look at last weekend's:

A little extra butter in a hot carbon steel pan (or, use your griddle) gets you that webbing on top with that coveted crispy ring around the outside.

These pancakes are also a really great way to work in whatever grain you might have in your pantry. Here's some inspo:

  • Robust: 50% of the flour as whole-grain einkorn (a favorite)
  • Golden: 100% whole grain Khorasan
  • Rich: 25% of the flour as stonemilled corn flour
  • Light as a cloud: 25% white rice flour

In this week's newsletter:

  • Recipes: Sourdough pancakes, pumpkin pancakes, sourdough waffles
  • Baking Tip: How to deal with moist proofing baskets?
  • What I'm Reading and Watching:

🍞 My best sourdough pancakes

There's a reason why I call these "my best sourdough pancakes." They really are that good.

My advice: make a double batch and freeze half. Super easy to toast during the week for almost-fresh pancakes, especially if your kids ask for them every day (mine do).

🍞 Sourdough pumpkin pancakes

If you have that lone can of pumpkin puree hiding in the pantry, these are your ticket this weekend.

I especially like swapping out half the white flour for whole-wheat flour in these. The robust flavor goes incredibly well with the pumpkin!

🍞 Sourdough waffles

Want a little more crunch? These waffles have you covered.

πŸ’¬ Member Discussion of the Week

During the overnight proof in the fridge, my banneton liner absorbs a lot of moisture from the dough. Does that affect the crust at all?

It does, and it's actually a good thing. That liner, by pulling moisture from the surface of the dough, helps the crust crisp up more in the oven. I push hydration pretty far in most of my recipes, so that bit of drying works in my favor so you get a thinner, crackly crust instead of a leathery one. No need to change anything.

πŸ›Ÿ 2 Ways I Can Help You Today

Until next week, happy baking!

Maurizio Leo

P.S. I'm not sure for how long, but Amazon has my new cookbook, The Perfect Pizza (all about sourdough pizza at home!), at over 10% off.

​Join me in the member's community, master sourdough, and get baker's perks.

Thank you for subscribing 🩢. Sent from Maurizio at The Perfect Loaf, 8100 Wyoming Blvd NE Ste M4, #343, Albuquerque, NM 87113.
​Unsubscribe Β· Preferences​

The Perfect Loaf 🍞

Maurizio Leo

Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.

Read more from The Perfect Loaf 🍞

These buns make the burger Memorial Day weekend is here, and for the first time this year, the grill earns its place (well, unless you're a winter griller, which I have been known to dabble in). Burgers, dogs, the whole production. But if we're honest, the bread is the part that decides if anyone remembers the meal a week later, right? A pillow-soft milk bread bun for a thick patty. A potato bun under a gooey cheeseburger that's sturdy enough to hold the drip, tender enough to give. And hot...

7 days agoΒ β€’Β 2 min read

One Dough, Two Breads This past week, I used half of my recent crispy sourdough bagel recipe to make bagels, of course, but then I skipped the kettle boil and used the other half to make bialys. What are bialys? Bialystok, Poland, early 1900s. A Jewish breakfast roll and what we eat now traveled west with bakers who'd already landed in the Lower East Side. (Mimi Sheraton wrote the rest of the book if you want itβ€”and it's great). Since you're already making bagels, you already have a great...

14 days agoΒ β€’Β 3 min read
Crispy, blistered new wave sourdough bagels.

Crispy Sourdough Bagels If you haven't made bagels at home, now's the time. If you have, you already know how good they can beβ€”but I promise this new recipe will make you appreciate them even more. I've been reworking my (more New York-style) sourdough bagel recipe for a while now. While those are amazing, I wanted something different: a bagel with a super-thin, crispy crust, a tender, slightly chewy interior, and a light, open crumb. This new bagel recipe reminds me of some of my best large...

21 days agoΒ β€’Β 2 min read