Fluffy Overnight Buttermilk Pancakes
Mel · melskitchencafe.com · 2018 · 24 (3-inch) pancakes
Get the method at melskitchencafe.com →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: 2.4% of the flour weight against the typical recipe's 16%, under a third as much.
- Liquid in the middle half of recipes: 191% of the flour weight against the typical recipe's 159%.
Ingredients (9)
- 4 cups all-purpose or whole wheat flour≈ 512 g
- 1 tablespoon instant yeast (see note for active dry yeast)≈ 9 g
- 1 tablespoon baking powder≈ 14 g
- 1 tablespoon granulated sugar≈ 13 g
- 2 teaspoons baking soda≈ 12 g
- 1 teaspoon salt≈ 6 g
- 4 large eggs (lightly beaten)≈ 200 g
- 4 cups buttermilk (see note)≈ 976 g
- 1/4 cup neutral-flavored oil (like vegetable, canola, avocado, etc)≈ 55 g
flour 512 gbatter 1796 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.
- Liquid191% · 68th percentile · median 159%
- Egg39% · 34th percentile · median 40%
- Sugar2.4% · 10th percentile · median 16%
- Fat11% · 32nd percentile · median 16%
- Leavening5% · 45th percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
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