Lemon Ricotta Pancakes
Gemma Stafford · biggerbolderbaking.com · 2023 · 10 pancakes
Against 802 pancake recipes
More liquid than 99% of recipes and more egg than 89%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 99% of recipes: 252% of the flour weight against the typical recipe's 159%.
- More egg than 89% of recipes: 71% of the flour weight against the typical recipe's 40%.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Ingredients (11)
- 2 cups (10 oz/284 g) blueberries (, fresh or frozen)284 g
- ¼ cup (2 oz/57 g) granulated sugar57 g
- 1 tablespoon lemon juice (, freshly squeezed)≈ 15 g
- 2 cups (10 oz/ 280 g) all-purpose flour280 g
- 1 tablespoon baking powder≈ 14 g
- 1 teaspoon baking soda≈ 6 g
- ½ teaspoon salt≈ 3 g
- 4 large eggs (, at room temperature)≈ 200 g
- 1½ cups (12 oz/340 g) fresh ricotta cheese (, at room temperature)340 g
- 1½ cups (12 fl oz/ 360 ml) buttermilk≈ 366 g
- 1 tablespoon lemon zest≈ 6 g
flour 280 gbatter 1571 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.
- Liquid252% · 99th percentile · median 159%
- Egg71% · 90th percentile · median 40%
- Sugar20% · 70th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening7.1% · 74th percentile · median 5.4%
- Salt1.1% · 54th percentile · median 0.9%
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