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American Breakfast Pancakes

Nigella · nigella.com · Serves: 4-6

Against 802 pancake recipes

Less sugar than 90% of recipes.

See how all 802 pancake recipes compare →

Get the method at nigella.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: 1.9% of the flour weight against the typical recipe's 16%, under a third as much.
  • Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.9%.
Liquid: 138%, 34th percentileEgg: 44%, 65th percentileSugar: 1.9%, 9th percentileFat: 13%, 43rd percentileLeavening: 5.1%, 48th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2½ teaspoons baking powder≈ 12 g
  • 1 pinch of salt≈ 0.4 g
  • 1 teaspoon white sugar≈ 4.2 g
  • 2 large eggs (beaten)≈ 100 g
  • 30 grams butter (melted and cooled)30 g
  • 300 millilitres milk≈ 309 g
  • 225 grams plain flour225 g

flour 225 gbatter 681 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
  • Sugar1.9% · 9th percentile
  • Fat13% · 43rd percentile
  • Leavening5.1% · 48th percentile
  • Salt0.2% · 25th percentile

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