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Pancakes au babeurre

Original in French

Les plats cuisinés de Esther B · ptitchef.com · 2008 · 4

Against 802 pancake recipes

More liquid than 83% of recipes and less leavening than 84%.

How French pancake recipes differ from English ones →

Get the method at ptitchef.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 83% of recipes: 203% of the flour weight against the typical recipe's 159%.
  • Less leavening than 84% of recipes: 3.2% of the flour weight against the typical recipe's 5.4%.
Liquid: 203%, 84th percentileEgg: 42%, 62nd percentileSugar: 21%, 70th percentileFat: 12%, 40th percentileLeavening: 3.2%, 15th percentileSalt: 0.3%, 33rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 tasse (120 g) de farine120 g
  • 1/2 cuillère à thé de poudre à pâte (levure chimique)≈ 2.3 g
  • 1/4 de cuillère à thé de bicarbonate de soude≈ 1.5 g
  • 2 cuillères à soupe de sucre≈ 25 g
  • 1 tasse (250 ml) de babeurre≈ 244 g
  • 1 oeuf≈ 50 g
  • 1 pincée de sel≈ 0.4 g
  • 1 cuillère à soupe de beurre fondu ou d'huile végétale≈ 14 g

flour 120 gbatter 457 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.

  • Liquid203% · 84th percentile
  • Egg42% · 62nd percentile
  • Sugar21% · 70th percentile
  • Fat12% · 40th percentile
  • Leavening3.2% · 15th percentile
  • Salt0.3% · 33rd percentile

Keep exploring

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