La recette des pancakes au potimarron fourrés à la confiture d'abricot
Original in French
Hervé Palmieri · hervecuisine.com · 2022 · 4
Against 802 pancake recipes
No fat, unlike 74% of recipes and less liquid than 80%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- Less liquid than 80% of recipes: 120% of the flour weight against the typical recipe's 159%.
- Egg in the middle half of recipes: 33% of the flour weight against the typical recipe's 40%.
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 16%.
Ingredients (10)
- 300 g de farine300 g
- 200 g de purée de potimarron200 g
- 350 ml de lait≈ 361 g
- 2 œufs≈ 100 g
- 30 g de sucre30 g
- 1/2 cuillère à café de sel≈ 3 g
- 1 cuillère à café de cannelle≈ 2.6 g
- 1 cuillère à soupe de levure chimique≈ 14 g
- 1 cuillère à café de bicarbonate≈ 6 g
- Confiture d'abricot (ou creme de marrons ou pâte à tartiner...)n/a
flour 300 gbatter 1016 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.
- Liquid120% · 19th percentile · median 159%
- Egg33% · 25th percentile · median 40%
- Sugar10% · 25th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening6.6% · 71st percentile · median 5.4%
- Salt1% · 52nd percentile · median 0.9%
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