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Kaneelpancakes

Original in Dutch

Libelle Lekker · libelle-lekker.be · 32

Against 802 pancake recipes

More leavening than 99% of recipes and more fat than 82%.

How Dutch pancake recipes differ from English ones →

Get the method at libelle-lekker.be →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 99% of recipes: 12% of the flour weight against the typical recipe's 5.4%, about 2.5 times as much.
  • More fat than 82% of recipes: 24% of the flour weight against the typical recipe's 16%.
Liquid: 138%, 34th percentileEgg: 44%, 65th percentileSugar: 16%, 52nd percentileFat: 24%, 82nd percentileLeavening: 12%, 100th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 450g bloem450 g
  • 4el bakpoeder≈ 55 g
  • 2kl suiker≈ 8 g
  • 1kl zout≈ 6 g
  • 4 eieren≈ 200 g
  • 50g zachte boter50 g
  • 600ml melk≈ 619 g
  • vloeibare honingn/a
  • 4el gesmolten boter≈ 57 g
  • 65g bruine suiker65 g
  • 1kl kaneel≈ 2.6 g

flour 450 gbatter 1513 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
  • Sugar16% · 52nd percentile
  • Fat24% · 82nd percentile
  • Leavening12% · 100th percentile
  • Salt1.3% · 71st percentile

Keep exploring

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