Buckwheat Pancakes
leitesculinaria.com · 2016 · 10 to 12 pancakes
Against 802 pancake recipes
More liquid than 89% of recipes and less leavening than 87%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More liquid than 89% of recipes: 220% of the flour weight against the typical recipe's 159%.
- Less leavening than 87% of recipes: 3% of the flour weight against the typical recipe's 5.4%.
- Less sugar than 81% of recipes: 8% of the flour weight against the typical recipe's 16%, about half as much.
- Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (10)
- 1 cup buckwheat flour≈ 125 g
- 1 cup whole-wheat flour≈ 125 g
- 1 teaspoon baking powder≈ 4.6 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/2 teaspoon ground cinnamon≈ 1.3 g
- 1/2 teaspoon salt≈ 3 g
- 4 tablespoons (2 oz) unsalted butter (melted, plus more for serving)≈ 57 g
- 1 tablespoon pure maple syrup (plus more for serving)≈ 20 g
- 2 large eggs≈ 100 g
- 2 1/4 cups buttermilk (either low-fat or full-fat)≈ 549 g
flour 250 gbatter 988 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.
- Liquid220% · 90th percentile · median 159%
- Egg40% · 48th percentile · median 40%
- Sugar8% · 18th percentile · median 16%
- Fat23% · 75th percentile · median 16%
- Leavening3% · 11th percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
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