Pancakes sans gluten, sans lactose au sarrasin
Original in French
Virginie Fouquet · chefnini.com · Pour 2 personnes :
Against 802 pancake recipes
No fat, unlike 74% of recipes and no salt, unlike 80%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- More sugar than 79% of recipes: 27% of the flour weight against the typical recipe's 16%.
Ingredients (8)
- 75 g de farine de sarrasin75 g
- 75 g de fécule de pommes de terre (ou tapioca ou maïs selon vos tolérances)75 g
- 1 compote individuelle (90 g)90 g
- 1 cuillère à café rase de levure chimique sans gluten (magasin bio)≈ 4.6 g
- 2 jaunes d’oeuf (ou 1 oeuf entier si vous tolérez)≈ 36 g
- 10 cl de boisson au soja (ou autre lait végétal de votre choix)≈ 103 g
- 20 g de sucre en poudre20 g
- Pépites de chocolat (facultatif)n/a
flour 75 gbatter 404 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.
- Liquid138% · 34th percentile · median 159%
- Egg48% · 68th percentile · median 40%
- Sugar27% · 80th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening6.1% · 63rd percentile · median 5.4%
- Salt0% · 10th percentile · median 0.9%
Keep exploring
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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.
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