Buttermilch-Pancakes
Original in German
Dr. Oetker Content Kitchen · oetker.de · 2006 · etwa 20 Stück
Against 802 pancake recipes
Less leavening than 93% of recipes and more liquid than 85%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less leavening than 93% of recipes: 2.4% of the flour weight against the typical recipe's 5.4%, about half as much.
- More liquid than 85% of recipes: 206% of the flour weight against the typical recipe's 159%.
- Less sugar than 87% of recipes: 5% of the flour weight against the typical recipe's 16%, about half as much.
- More egg than 84% of recipes: 61% of the flour weight against the typical recipe's 40%.
Ingredients (10)
- 3 Eiweiß (Größe M)≈ 99 g
- 250 g Weizenmehl250 g
- 1 gestr. TL Dr. Oetker Natron≈ 6 g
- 1 EL Zucker≈ 13 g
- 1 Pck. Dr. Oetker Vanillin-Zucker8 g
- 3 Eigelb (Größe M)≈ 54 g
- 500 ml Buttermilch≈ 516 g
- etwas Buttern/a
- etwas Honig oder Ahornsirup*n/a
Toppings and extras
Listed, but not counted in the percentages below.
- etwas Speiseöl, z. B. Sonnenblumenöl zum Ausbackenn/a
flour 250 gbatter 945 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.
- Liquid206% · 86th percentile · median 159%
- Egg61% · 85th percentile · median 40%
- Sugar5% · 12th percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening2.4% · 6th percentile · median 5.4%
- Salt0% · 10th percentile · median 0.9%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.
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