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Birnen Pancake

Original in German

007krumeltiger · gutekueche.at · 2022 · 2 Portionen

Against 802 pancake recipes

More egg than 87% of recipes and less liquid than 84%.

How German pancake recipes differ from English ones →

Get the method at gutekueche.at →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 egg than 87% of recipes: 67% of the flour weight against the typical recipe's 40%.
  • Less liquid than 84% of recipes: 103% of the flour weight against the typical recipe's 159%.
Liquid: 103%, 15th percentileEgg: 67%, 88th percentileSugar: 13%, 38th percentileFat: 6%, 27th percentileLeavening: 6.1%, 63rd percentileSalt: 0.5%, 38th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 TL Backpulver≈ 4.6 g
  • 1 Stk Birnen/a
  • 75 g Dinkelmehl (Typ 630)75 g
  • 1 Stk Ei (Gr. L)≈ 50 g
  • 1 TL Kokosöl (nativ)≈ 4.5 g
  • 75 ml Milch 1,5 %≈ 77 g
  • 1 Prise Salz≈ 0.4 g
  • 0.5 TL Vanillezucker≈ 2.1 g
  • 10 g Xylit (oder Zucker)10 g

flour 75 gbatter 224 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.

  • Liquid103% · 15th percentile
  • Egg67% · 88th percentile
  • Sugar13% · 38th percentile
  • Fat6% · 27th percentile
  • Leavening6.1% · 63rd percentile
  • Salt0.5% · 38th percentile

Keep exploring

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Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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