Cornmeal Pancakes
Food Network Kitchen · foodnetwork.com · 2018 · 4 (makes about 16 pancakes)
Against 802 pancake recipes
More liquid than 91% of recipes and more fat than 93%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 91% of recipes: 225% of the flour weight against the typical recipe's 159%.
- More fat than 93% of recipes: 35% of the flour weight against the typical recipe's 16%, about twice as much.
- More egg than 85% of recipes: 61% of the flour weight against the typical recipe's 40%.
- Less leavening than 83% of recipes: 3.3% of the flour weight against the typical recipe's 5.4%.
Ingredients (13)
- 3/4 cup all-purpose flour (see Cook's Note)≈ 94 g
- 1/2 cup cornmeal≈ 69 g
- 2 tablespoons sugar≈ 25 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/4 teaspoon fine salt≈ 1.5 g
- 1/8 teaspoon baking soda≈ 0.8 g
- 1/8 teaspoon freshly grated nutmeg≈ 0.3 g
- 2 large eggs, separated and at room temperature≈ 100 g
- 1 1/2 cups buttermilk, at room temperature≈ 366 g
- 4 tablespoons unsalted butter, melted, plus more for the skillet≈ 57 g
- 1/2 teaspoon pure vanilla extract≈ 2.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- Blackberries, for servingn/a
- Maple syrup, for servingn/a
flour 163 gbatter 720 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.
- Liquid225% · 92nd percentile · median 159%
- Egg61% · 85th percentile · median 40%
- Sugar15% · 49th percentile · median 16%
- Fat35% · 94th percentile · median 16%
- Leavening3.3% · 16th percentile · median 5.4%
- Salt0.9% · 50th percentile · median 0.9%
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