Fluffy Blueberry Buttermilk Pancakes
Baker Bettie · bakerbettie.com · 2018 · 16
Get the method at bakerbettie.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.
- More fat than 87% of recipes: 29% of the flour weight against the typical recipe's 16%.
- Egg in the middle half of recipes: 46% of the flour weight against the typical recipe's 40%.
Ingredients (15)
- 180 grams (1 ½ cups) all purpose flour180 g
- 115 grams (1 cup) cake flour115 g
- 10 grams (1 tablespoon) baking powder10 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon salt≈ 3 g
- 480 grams (2 cups, 480 milliliters) buttermilk *see Notes for substitution480 g
- 85 grams (6 tablespoons) unsalted butter, melted85 g
- 2 large eggs≈ 100 g
- 2 large egg yolks≈ 36 g
- 50 grams (¼ cup) granulated sugar50 g
- 1 teaspoon vanilla extract≈ 4.2 g
- Fresh or frozen blueberriesn/a
- 300 grams (2 cups) fresh or frozen blueberries300 g
- 42 grams (3 tablespoons) water42 g
- 2 teaspoons lemon juice≈ 10 g
flour 295 gbatter 1418 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.
- Liquid177% · 62nd percentile · median 159%
- Egg46% · 67th percentile · median 40%
- Sugar17% · 54th percentile · median 16%
- Fat29% · 88th percentile · median 16%
- Leavening4.4% · 33rd percentile · median 5.4%
- Salt1% · 52nd percentile · median 0.9%
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