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American pancakes

Original in Dutch

laurasbakery.nl · 2013 · 14 pancakes

Against 802 pancake recipes

Less sugar than 90% of recipes and more leavening than 93%.

How Dutch pancake recipes differ from English ones →

Get the method at laurasbakery.nl →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.

  • Less sugar than 90% of recipes: 1.8% of the flour weight against the typical recipe's 16%, under a third as much.
  • More leavening than 93% of recipes: 9.6% of the flour weight against the typical recipe's 5.4%.
Liquid: 135%, 32nd percentileEgg: 44%, 64th percentileSugar: 1.8%, 9th percentileFat: 13%, 42nd percentileLeavening: 9.6%, 94th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 230 gram bloem230 g
  • 16 gram bakpoeder16 g
  • 1 tl baking soda≈ 6 g
  • snuf zout≈ 0.4 g
  • 1 tl suiker≈ 4.2 g
  • 2 eieren≈ 100 g
  • 30 gram gesmolten ongezouten roomboter (+ extra boter om in te bakken)30 g
  • 300 ml melk≈ 309 g

flour 230 gbatter 696 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.

  • Liquid135% · 32nd percentile
  • Egg44% · 64th percentile
  • Sugar1.8% · 9th percentile
  • Fat13% · 42nd percentile
  • Leavening9.6% · 94th 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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