Malted Pancakes
Claire Robinson · foodnetwork.com · 2019 · 10 pancakes
Against 802 pancake recipes
More liquid than 92% of recipes and more egg than 91%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 92% of recipes: 227% of the flour weight against the typical recipe's 159%.
- More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- More fat than 93% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
- Less sugar than 78% of recipes: 9% of the flour weight against the typical recipe's 16%.
Ingredients (10)
- 2 large eggs≈ 100 g
- 1 cup self-rising flour≈ 125 g
- 1 cup malted milk powder plus 1 teaspoon≈ 73 g
- 6 tablespoons whole milk≈ 92 g
- 3 tablespoons melted unsalted butter, plus more for the pan if necessary≈ 43 g
- Pinch of kosher salt≈ 0.4 g
- 1/2 cup cold heavy cream≈ 119 g
- 1 to 2 tablespoons confectioners' sugar≈ 11 g
- Dark chocolate, for shaving, optionaln/a
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup, for servingn/a
flour 125 gbatter 563 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Liquid227% · 92nd percentile · median 159%
- Egg80% · 94th percentile · median 40%
- Sugar9% · 21st percentile · median 16%
- Fat34% · 93rd percentile · median 16%
- Leavening5% · 45th percentile · median 5.4%
- Salt0.3% · 33rd percentile · median 0.9%
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