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The Perfect Loaf 🍞

🍞 My (ridiculously easy) weekend pancake routine

Published 3 months 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.
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The Perfect Loaf 🍞

Maurizio Leo

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