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Amerikanische Pancakes

Original in German

GU · kuechengoetter.de · Für 4 Personen oder 8 Stück (14 cm Ø)

Against 802 pancake recipes

No sugar, unlike 92% of recipes and more egg than 91%.

How German pancake recipes differ from English ones →

Get the method at kuechengoetter.de →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.

  • No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
  • More egg than 91% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
Liquid: 165%, 54th percentileEgg: 80%, 94th percentileSugar: 0%, 4th percentileFat: 11%, 37th percentileLeavening: 6%, 59th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 EL Butter≈ 28 g
  • 250 g Mehl250 g
  • 1 Päckchen Backpulver15 g
  • 1 Prise Salz≈ 0.4 g
  • 400 ml Milch≈ 413 g
  • 4 Eier (Größe M)≈ 200 g
  • 2 EL Zucker oder 2 Päckchen Vanillezucker≈ 25 g
  • 1 TL abgeriebene unbehandelte Orangen- oder Zitronenschale≈ 4.9 g

flour 250 gbatter 936 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.

  • Liquid165% · 54th percentile
  • Egg80% · 94th percentile
  • Sugar0% · 4th percentile
  • Fat11% · 37th percentile
  • Leavening6% · 59th percentile
  • Salt0.2% · 25th percentile

Keep exploring

Recipes most like this one

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

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