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Glutenvrije en lactosevrije pancakes

Original in Dutch

laurasbakery.nl · 2014 · 17 kleine pancakes

Against 802 pancake recipes

More leavening than 95% of recipes and less sugar than 86%.

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.

  • More leavening than 95% of recipes: 9.8% of the flour weight against the typical recipe's 5.4%.
  • Less sugar than 86% of recipes: 5.6% of the flour weight against the typical recipe's 16%, about half as much.
Liquid: 138%, 34th percentileEgg: 44%, 65th percentileSugar: 5.6%, 14th percentileFat: 13%, 43rd percentileLeavening: 9.8%, 95th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 225 gram glutenvrij bloem (bijvoorbeeld Schär)225 g
  • 16 gram bakpoeder16 g
  • 1 tl baking soda≈ 6 g
  • snuf zout≈ 0.4 g
  • 1 el suiker≈ 13 g
  • 2 eieren≈ 100 g
  • 30 gram AH plantenmargarine, gesmolten (+extra om in te bakken)30 g
  • 300 ml lactosevrije melk (bijvoorbeeld Campina)≈ 309 g

flour 225 gbatter 699 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.

  • Liquid138% · 34th percentile
  • Egg44% · 65th percentile
  • Sugar5.6% · 14th percentile
  • Fat13% · 43rd percentile
  • Leavening9.8% · 95th percentile
  • Salt0.2% · 25th percentile

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