Panqueca americana
Original in Portuguese
receitasdecomida.com.br · 2012
Against 802 pancake recipes
More leavening than 92% of recipes and more egg than 86%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- More leavening than 92% of recipes: 8.8% of the flour weight against the typical recipe's 5.4%.
- More egg than 86% of recipes: 64% of the flour weight against the typical recipe's 40%.
- Less sugar than 81% of recipes: 8% of the flour weight against the typical recipe's 16%, about half as much.
Ingredients (7)
- 1 xícara e 1/4 de chá de farinha de trigo≈ 156 g
- 1 colher de sopa de açúcar≈ 13 g
- 3 colheres de chá de fermento em pó≈ 14 g
- 2 ovos levemente batidos≈ 100 g
- 1 xícara de chá de leite≈ 244 g
- 2 colheres de sopa de manteiga derretida≈ 28 g
- Pitada de sal≈ 0.4 g
flour 156 gbatter 555 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.
- Liquid156% · 48th percentile · median 159%
- Egg64% · 87th percentile · median 40%
- Sugar8% · 18th percentile · median 16%
- Fat18% · 56th percentile · median 16%
- Leavening8.8% · 93rd percentile · median 5.4%
- Salt0.3% · 33rd percentile · median 0.9%
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