Amaranth Pancakes
Food Network · foodnetwork.com · 2016 · 4 to 6 servings
Against 802 pancake recipes
More liquid than 93% of recipes and less leavening than 93%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 93% of recipes: 231% of the flour weight against the typical recipe's 159%.
- Less leavening than 93% of recipes: 2.4% of the flour weight against the typical recipe's 5.4%, about half as much.
- More fat than 85% of recipes: 27% of the flour weight against the typical recipe's 16%.
- More salt than 83% of recipes: 1.9% of the flour weight against the typical recipe's 0.9%, about twice as much.
Ingredients (10)
- 1/2 cup amaranth flour≈ 63 g
- 3/4 cup white whole-wheat flour≈ 96 g
- 1/2 teaspoon salt≈ 3 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/4 teaspoon baking soda≈ 1.5 g
- 1 cup low-fat buttermilk, at room temperature≈ 244 g
- 1/2 cup whole milk, at room temperature≈ 122 g
- 1 egg, well beaten≈ 50 g
- 3 tablespoons unsalted butter, melted and slightly cooled≈ 43 g
- 2 tablespoons honey≈ 42 g
flour 159 gbatter 666 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.
- Liquid231% · 93rd percentile · median 159%
- Egg32% · 22nd percentile · median 40%
- Sugar27% · 79th percentile · median 16%
- Fat27% · 86th percentile · median 16%
- Leavening2.4% · 6th percentile · median 5.4%
- Salt1.9% · 85th percentile · median 0.9%
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