Pancakes sans gluten
Original in French
juliebaranes · ptitchef.com · 2010 · 6
Against 802 pancake recipes
More egg than 97% of recipes and less leavening than 93%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More egg than 97% of recipes: 91% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- Less leavening than 93% of recipes: 2.5% of the flour weight against the typical recipe's 5.4%, about half as much.
- No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
- More sugar than 82% of recipes: 28% of the flour weight against the typical recipe's 16%.
Ingredients (7)
- 4 oeufs≈ 200 g
- 5 cuillères a soupe de sucre en poudre≈ 63 g
- 220 g de farine de riz complet220 g
- 80 g de fécule de pomme de terre80 g
- 30 cl de lait≈ 309 g
- 1 pincée de sel≈ 0.4 g
- 1/2 paquet de levure sans gluten6 g
flour 220 gbatter 878 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.
- Liquid141% · 37th percentile · median 159%
- Egg91% · 97th percentile · median 40%
- Sugar28% · 82nd percentile · median 16%
- Fat0% · 13th percentile · median 16%
- Leavening2.5% · 7th percentile · median 5.4%
- Salt0.2% · 25th percentile · median 0.9%
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