Pancake alla ricotta
Original in Italian
Il Cucchiaino d'Argento · cucchiaio.it · 2021
Against 802 pancake recipes
More egg than 98% 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 egg than 98% of recipes: 111% of the flour weight against the typical recipe's 40%, about 3 times as much.
- More liquid than 92% of recipes: 228% of the flour weight against the typical recipe's 159%.
- More sugar than 94% of recipes: 42% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
Ingredients (12)
- 90g di farina90 g
- 1 cucchiaino di lievito≈ 4.6 g
- 1 pizzico di bicarbonato≈ 0.4 g
- 2 uova grandi≈ 100 g
- 190g di ricotta190 g
- 3 cucchiai di zucchero≈ 38 g
- 1 cucchiaino di succo di limone≈ 4.9 g
- 1 cucchiaino di scorza di limone grattugiata≈ 2 g
- 1 cucchiaino di olio≈ 4.5 g
- 1 cucchiaio di latte≈ 15 g
- olio/burro x la padellan/a
Toppings and extras
Listed, but not counted in the percentages below.
- confettura o sciroppo d’acero per serviren/a
flour 90 gbatter 449 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.
- Liquid228% · 92nd percentile · median 159%
- Egg111% · 99th percentile · median 40%
- Sugar42% · 94th percentile · median 16%
- Fat5% · 27th percentile · median 16%
- Leavening5.6% · 55th 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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