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Blueberry pancakes

Original in French

Mimm · chefsimon.com · 2013

Against 802 pancake recipes

More sugar than 97% of recipes and less liquid than 83%.

How French pancake recipes differ from English ones →

Get the method at chefsimon.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 sugar than 97% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
  • Less liquid than 83% of recipes: 103% of the flour weight against the typical recipe's 159%.
Liquid: 103%, 16th percentileEgg: 50%, 71st percentileSugar: 50%, 97th percentileFat: 14%, 44th percentileLeavening: 5.5%, 53rd percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 200 g de farine200 g
  • 100 g de sucre100 g
  • 1 sachet levure chimique11 g
  • 200 ml de lait≈ 206 g
  • 2 càs d'huile d'arachide≈ 27 g
  • 2 œufs≈ 100 g
  • 1 pincée de sel≈ 0.4 g
  • 1 tasse myrtilles surgelées ou fraîches≈ 148 g
  • Golden Griddle Syrupn/a

flour 200 gbatter 793 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.

  • Liquid103% · 16th percentile
  • Egg50% · 71st percentile
  • Sugar50% · 97th percentile
  • Fat14% · 44th percentile
  • Leavening5.5% · 53rd percentile
  • Salt0.2% · 25th percentile

Keep exploring

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