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Panqueca americana

Original in Portuguese

Rodrigo Vilasbôas · receiteria.com.br · 2024 · 5 porções

Against 802 pancake recipes

Close to the middle of 802 pancake recipes on every ingredient.

How Portuguese pancake recipes differ from English ones →

Get the method at receiteria.com.br →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.

  • Egg in the middle half of recipes: 53% of the flour weight against the typical recipe's 40%.
  • Liquid in the middle half of recipes: 130% of the flour weight against the typical recipe's 159%.
Liquid: 130%, 29th percentileEgg: 53%, 77th percentileSugar: 17%, 53rd percentileFat: 19%, 57th percentileLeavening: 5.1%, 48th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 e 1/2 xícara de chá de farinha de trigo≈ 188 g
  • 2 e 1/2 colheres de sopa de açúcar≈ 31 g
  • 1 pitada de sal≈ 0.4 g
  • 1 pitada de canela em pó≈ 0.4 g
  • 2 ovos≈ 100 g
  • 1 xícara de chá de leite≈ 244 g
  • 2 e 1/2 colheres de sopa de óleo ou manteiga derretida≈ 36 g
  • 2 colheres de chá de fermento químico em pó (fermento para bolo)≈ 9 g
  • 1 pitada de bicarbonato de sódio≈ 0.4 g

flour 188 gbatter 609 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.

  • Liquid130% · 29th percentile
  • Egg53% · 77th percentile
  • Sugar17% · 53rd percentile
  • Fat19% · 57th percentile
  • Leavening5.1% · 48th percentile
  • Salt0.2% · 25th percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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