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Whole Wheat Pancake Recipe With Banana, Honey And Nuts

Archana Doshi · archanaskitchen.com · 2008 · 4

Against 802 pancake recipes

No egg, unlike 92% of recipes and no sugar, unlike 92%.

What the 51 “banana” pancake recipes do differently →

Get the method at archanaskitchen.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

No egg at all, where 92% of recipes use some (most of those 37 to 53% of the flour weight).
No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
Less leavening than 83% of recipes: 3.3% of the flour weight against the typical recipe's 5.4%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

2 cups Whole Wheat Flour≈ 256 g
1/4 cup Almond Meal (Badam Powder)≈ 24 g
2 teaspoons Baking powder≈ 9 g
1/2 teaspoon Salt≈ 3 g
2 Whole Eggs well beaten or Flax meal Egg Replacer≈ 100 g
2 cups Milk chilled≈ 488 g
2 tablespoons Oil≈ 27 g
2 cups Ripe Bananas sliced≈ 450 g

Toppings and extras

Listed, but not counted in the percentages below.

Honey for servingn/a
Mixed nuts for servingn/a

flour 280 gbatter 1357 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.

Liquid174% · 61st percentile · median 159%
Egg0% · 4th percentile · median 40%
Sugar0% · 4th percentile · median 16%
Fat9.7% · 30th percentile · median 16%
Leavening3.3% · 16th percentile · median 5.4%
Salt1.1% · 54th percentile · median 0.9%

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