Pancake alla banana
Original in Italian
Simonetta Castellazzi · cucchiaio.it · 2016 · 10 porzioni
Against 802 pancake recipes
Less liquid than 93% of recipes and less leavening than 92%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 93% of recipes: 86% of the flour weight against the typical recipe's 159%, about half as much.
- Less leavening than 92% of recipes: 2.7% of the flour weight against the typical recipe's 5.4%, about half as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- Less sugar than 80% of recipes: 8.3% of the flour weight against the typical recipe's 16%, about half as much.
Ingredients (8)
- 300 g di farina 00300 g
- 2 banane≈ 236 g
- 250 ml latte≈ 258 g
- 2 uova≈ 100 g
- 25 g di zucchero25 g
- 8 g di lievito in polvere8 g
- 30 g burro30 g
- sciroppo d'aceron/a
flour 300 gbatter 957 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.
- Liquid86% · 6th percentile · median 159%
- Egg33% · 25th percentile · median 40%
- Sugar8.3% · 19th percentile · median 16%
- Fat10% · 31st percentile · median 16%
- Leavening2.7% · 7th percentile · median 5.4%
- Salt0% · 10th percentile · median 0.9%
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