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Pancakes rapides

Original in French

Samar · mesinspirationsculinaires.com · 2017 · 8

Against 802 pancake recipes

Less egg than 86% of recipes.

How French pancake recipes differ from English ones →

Get the method at mesinspirationsculinaires.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 egg than 86% of recipes: 23% of the flour weight against the typical recipe's 40%.
  • Sugar in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Liquid: 139%, 36th percentileEgg: 23%, 13th percentileSugar: 23%, 74th percentileFat: 21%, 62nd percentileLeavening: 7.3%, 75th percentileSalt: 1.4%, 73rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 et 3/4 tasse de farine (220 g)220 g
  • 3,5 c-a-c de levure chimique ou poudre a lever≈ 16 g
  • 1/2 c-a-c de sel≈ 3 g
  • 1/4 tasse de sucre (50 g)50 g
  • 1 et 1/4 tasse de lait (310 ml)≈ 305 g
  • 1 oeuf≈ 50 g
  • 45 g de beurre45 g

flour 220 gbatter 689 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.

  • Liquid139% · 36th percentile
  • Egg23% · 13th percentile
  • Sugar23% · 74th percentile
  • Fat21% · 62nd percentile
  • Leavening7.3% · 75th percentile
  • Salt1.4% · 73rd percentile

Keep exploring

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