Blueberry Cottage Cheese Pancakes
Ashley Manila · bakerbynature.com · 2015 · 4 servings; 8 large pancakes
Against 802 pancake recipes
More liquid than 95% 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.
- More liquid than 95% of recipes: 238% of the flour weight against the typical recipe's 159%.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- More salt than 82% of recipes: 1.8% of the flour weight against the typical recipe's 0.9%, about twice as much.
Ingredients (12)
- 1 cup all-purpose flour≈ 125 g
- 1 cup whole wheat flour≈ 128 g
- 3 tablespoons brown sugar≈ 41 g
- 1 and 1/2 teaspoons baking soda≈ 9 g
- 3/4 teaspoon baking powder≈ 3.5 g
- 3/4 teaspoon salt≈ 4.5 g
- 2 large eggs, at room temperature≈ 100 g
- 1 and 1/2 cups whole milk≈ 366 g
- 1 cup cottage cheese≈ 237 g
- 2 teaspoons pure vanilla extract≈ 8 g
- 2 cups blueberries, fresh or frozen, if using frozen, don't thaw first≈ 296 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup or fresh whipped cream, for servingn/a
flour 253 gbatter 1319 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.
- Liquid238% · 95th percentile · median 159%
- Egg40% · 36th percentile · median 40%
- Sugar16% · 52nd percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening4.9% · 42nd percentile · median 5.4%
- Salt1.8% · 83rd percentile · median 0.9%
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