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Zephyr Pancakes

Mel · melskitchencafe.com · 2008 · 6 Servings

Against 802 pancake recipes

More liquid than 95% of recipes and less egg than 87%.

See how all 802 pancake recipes compare →

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.

  • More liquid than 95% of recipes: 241% of the flour weight against the typical recipe's 159%.
  • Less egg than 87% of recipes: 22% of the flour weight against the typical recipe's 40%, about half as much.
Liquid: 241%, 96th percentileEgg: 22%, 13th percentileSugar: 13%, 35th percentileFat: 11%, 37th percentileLeavening: 5.2%, 49th percentileSalt: 1.2%, 63rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 2 cups all-purpose flour≈ 250 g
  • 2 1/2 tablespoons sugar≈ 31 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 1 teaspoon baking soda≈ 6 g
  • 1/2 teaspoon salt≈ 3 g
  • 3 large egg yolks≈ 54 g
  • 1 1/4 cups heavy cream≈ 298 g
  • 1 1/4 cups buttermilk≈ 305 g
  • 2 tablespoons butter, melted≈ 28 g
  • 1 teaspoon vanilla extract (optional)≈ 4.2 g

flour 250 gbatter 986 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.

  • Liquid241% · 96th percentile
  • Egg22% · 13th percentile
  • Sugar13% · 35th percentile
  • Fat11% · 37th percentile
  • Leavening5.2% · 49th percentile
  • Salt1.2% · 63rd percentile

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