Lemon Ricotta Pancakes
feelgoodfoodie.net · 2024 · 6 servings
Against 802 pancake recipes
More egg than 91% of recipes and no fat, unlike 74%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Ingredients (10)
- 1 ½ cups all-purpose flour≈ 188 g
- 2 tablespoons granulated sugar≈ 25 g
- 2 teaspoons baking powder≈ 9 g
- ¼ teaspoon salt≈ 1.5 g
- 1 cup whole milk≈ 244 g
- 3 eggs≈ 150 g
- ½ cup ricotta cheese≈ 119 g
- 1 large lemon (zest and juice)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup (for serving)n/a
- Blueberries (for serving)n/a
flour 188 gbatter 736 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.
- Liquid193% · 70th percentile · median 159%
- Egg80% · 94th percentile · median 40%
- Sugar13% · 38th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening4.9% · 42nd percentile · median 5.4%
- Salt0.8% · 46th percentile · median 0.9%
Keep exploring
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