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Peach Buttermilk Cornmeal Pancakes

daringgourmet.com · 2014 · 4

Against 802 pancake recipes

Close to the middle of 802 pancake recipes on every ingredient.

See how all 802 pancake recipes compare →

Get the method at daringgourmet.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.

  • Egg in the middle half of recipes: 38% of the flour weight against the typical recipe's 40%.
  • Liquid in the middle half of recipes: 137% of the flour weight against the typical recipe's 159%.
Liquid: 137%, 33rd percentileEgg: 38%, 31st percentileSugar: 16%, 50th percentileFat: 11%, 33rd percentileLeavening: 4.6%, 36th percentileSalt: 1.1%, 54th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 1/4 cup cornmeal≈ 173 g
  • 1 1/2 cup buttermilk≈ 366 g
  • 2 tablespoons melted butter≈ 28 g
  • 2 tablespoons honey≈ 42 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g
  • 2 large eggs≈ 100 g
  • 1/2 cup fresh peach puree≈ 119 g
  • 3/4 cup unbleached all-purpose flour≈ 94 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon salt≈ 3 g

flour 266 gbatter 941 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.

  • Liquid137% · 33rd percentile
  • Egg38% · 31st percentile
  • Sugar16% · 50th percentile
  • Fat11% · 33rd percentile
  • Leavening4.6% · 36th percentile
  • Salt1.1% · 54th percentile

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