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Sourdough Buttermilk Pancakes

farmhouseonboone.com · 2023 · 10 pancakes

Against 802 pancake recipes

More fat than 95% of recipes and less leavening than 92%.

What the 21 “sourdough” pancake recipes do differently →

Get the method at farmhouseonboone.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 fat than 95% of recipes: 39% of the flour weight against the typical recipe's 16%, about 2.5 times 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.
Liquid: 167%, 55th percentileEgg: 46%, 67th percentileSugar: 19%, 59th percentileFat: 39%, 96th percentileLeavening: 2.7%, 7th percentileSalt: 1.4%, 73rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1/4 cup sourdough starter≈ 60 g
  • 1 1/2 cups buttermilk≈ 366 g
  • 1 3/4 cups unbleached all purpose flour≈ 219 g
  • 2 large eggs≈ 100 g
  • 1/4 cup butter (melted)≈ 57 g
  • 2 tablespoons honey≈ 42 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon baking soda≈ 6 g
  • 2 tablespoons butter≈ 28 g

flour 219 gbatter 881 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.

  • Liquid167% · 55th percentile
  • Egg46% · 67th percentile
  • Sugar19% · 59th percentile
  • Fat39% · 96th percentile
  • Leavening2.7% · 7th percentile
  • Salt1.4% · 73rd percentile

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