Caramel Apple Pancakes

cafedelites.com · 2014 · 4

Against 802 pancake recipes

More sugar than 99% of recipes and more liquid than 92%.

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

More sugar than 99% of recipes: 56% of the flour weight against the typical recipe's 16%, about 3.5 times as much.
More liquid than 92% of recipes: 228% of the flour weight against the typical recipe's 159%.
More fat than 89% of recipes: 30% of the flour weight against the typical recipe's 16%.
No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1 1/2 cups plain flour ((spelt or all purpose are fine))≈ 188 g
2 teaspoons baking powder≈ 9 g
1/4 cup natural granulated sweetener/sugar of choice≈ 50 g
1 teaspoon ground cinnamon≈ 2.6 g
1 teaspoon vanilla extract≈ 4.2 g
1 x-large egg≈ 56 g
2 heaping tablespoons apple sauce (if you're in Australia, I simply use the Coles or Woolies brands)≈ 16 g
2 tablespoons light butter ((I use Flora light) or coconut oil)≈ 28 g
1 1/2 cups unsweetened almond milk≈ 366 g
1 large apple (chopped finely)≈ 223 g
1 large apple (cored and sliced thinly)≈ 223 g
2 tablespoons light butter≈ 28 g
4 tablespoons brown sugar ((or try coconut sugar for a healthier option))≈ 55 g
1/4 teaspoon ground cinnamon≈ 0.7 g
1/4 cup low fat milk≈ 61 g

flour 188 gbatter 1311 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.