Greek Yogurt Pancakes
natashaskitchen.com · 2015 · 4 people, makes 9-11 pancakes
Against 802 pancake recipes
Less liquid than 98% of recipes and more egg than 98%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 98% of recipes: 65% of the flour weight against the typical recipe's 159%, about half as much.
- More egg than 98% of recipes: 107% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
Ingredients (6)
- 2 large eggs≈ 100 g
- 4 Tbsp milk (or to the desired thickness)≈ 61 g
- 5.3 oz Vanilla Greek Yogurt (about 2/3 cup - I used Tillamook 2%)150 g
- 1 tsp baking powder≈ 4.6 g
- 3/4 cup all-purpose flour (*)≈ 94 g
- 1 Tbsp Coconut oil to saute (or light olive oil, or butter)≈ 14 g
flour 94 gbatter 424 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.
- Liquid65% · 2nd percentile · median 159%
- Egg107% · 98th percentile · median 40%
- Sugar0% · 4th percentile · median 16%
- Fat15% · 46th percentile · median 16%
- Leavening4.9% · 42nd percentile · median 5.4%
- Salt0% · 10th percentile · median 0.9%
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