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Pancakes Brouillés

Original in French

Margaux CuisineAZ · cuisineaz.com · 2024 · 2

Against 802 pancake recipes

No sugar, unlike 92% of recipes and less liquid than 91%.

How French pancake recipes differ from English ones →

Get the method at cuisineaz.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.

  • No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
  • Less liquid than 91% of recipes: 92% of the flour weight against the typical recipe's 159%.
Liquid: 92%, 8th percentileEgg: 36%, 29th percentileSugar: 0%, 4th percentileFat: 18%, 55th percentileLeavening: 3.9%, 25th percentileSalt: 1.1%, 54th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 Œuf(s)≈ 100 g
  • 50 g Beurre fondu50 g
  • 250 ml Lait≈ 258 g
  • Ce que vous avez dans votre placardn/a
  • 280 g Farine280 g
  • 0.5 c. à café Sel≈ 3 g
  • 1 sachet(s) Levure chimique11 g
  • 1 sachet(s) Sucre vanillé8 g

flour 280 gbatter 709 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.

  • Liquid92% · 8th percentile
  • Egg36% · 29th percentile
  • Sugar0% · 4th percentile
  • Fat18% · 55th percentile
  • Leavening3.9% · 25th percentile
  • Salt1.1% · 54th percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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