Almond & Ricotta Banana Pancakes - Baker by Nature
Ashley Manila · bakerbynature.com · 2013
Against 802 pancake recipes
Less leavening than 97% of recipes and no fat, unlike 74%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less leavening than 97% of recipes: 2.1% of the flour weight against the typical recipe's 5.4%, about half as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- More sugar than 78% of recipes: 26% of the flour weight against the typical recipe's 16%.
Ingredients (9)
- 1 cup + 2 tablespoons almond flour≈ 108 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/4 teaspoon salt≈ 1.5 g
- 1/2 teaspoon cinnamon≈ 1.3 g
- 1 large egg, beaten≈ 50 g
- 1/3 cup almond milk + 2 tablespoons≈ 111 g
- 1 large & ripe banana, smashed to a puree≈ 136 g
- 2 tablespoons brown sugar≈ 28 g
- 1/3 cup ricotta cheese≈ 79 g
flour 108 gbatter 517 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.
- Liquid176% · 62nd percentile · median 159%
- Egg46% · 67th percentile · median 40%
- Sugar26% · 79th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening2.1% · 2nd percentile · median 5.4%
- Salt1.4% · 73rd percentile · median 0.9%
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