The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52's Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it—basically, every vehicle to slather on a lot of butter. Today, pikelets made with sourdough starter discard.
Pikelets are small, round, griddle breads very reminiscent of pancakes or crumpets. They’re more common in Australia and the U.K., and are welcome anytime at my breakfast table. Their flavor is neither super-sweet nor savory, a middle ground amongst the syrup-drenched waffles and salty bacon, egg, and cheese sandwiches out there. In terms of texture, they’re more dense and sturdy than you might first think when seeing one (they do look a lot like fluffy American pancakes), but they’re still soft inside.
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