Homemade Blueberry Pancakes Recipe
biggerbolderbaking.com · 2020 · 4 people
Get the method at biggerbolderbaking.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 salt than 85% of recipes: 2.1% of the flour weight against the typical recipe's 0.9%, about 2.5 times as much.
- Egg in the middle half of recipes: 36% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 4 tablespoons (2oz/57g) butter57 g
- 2 cups (10oz/282g) all-purpose flour282 g
- 2 teaspoons baking powder≈ 9 g
- 1 teaspoon baking soda≈ 6 g
- 3 tablespoons sugar≈ 38 g
- 1 teaspoon salt≈ 6 g
- 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*≈ 488 g
- 2 eggs≈ 100 g
- 1 teaspoon vanilla extract (, optional)≈ 4.2 g
- 1 1/4 cups (7oz/177g) blueberries ((fresh or frozen))177 g
flour 282 gbatter 1167 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.
- Liquid173% · 60th percentile · median 159%
- Egg36% · 28th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat20% · 61st percentile · median 16%
- Leavening5.4% · 50th percentile · median 5.4%
- Salt2.1% · 87th percentile · median 0.9%
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