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Panqueca americana saudável

Original in Portuguese

Verônica Buttros · receiteria.com.br · 2023 · 6 unidades

Against 802 pancake recipes

Less liquid than 86% of recipes and more sugar than 87%.

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.

  • Less liquid than 86% of recipes: 102% of the flour weight against the typical recipe's 159%.
  • More sugar than 87% of recipes: 33% of the flour weight against the typical recipe's 16%, about twice as much.
  • No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
Liquid: 102%, 13th percentileEgg: 42%, 62nd percentileSugar: 33%, 88th percentileFat: 17%, 51st percentileLeavening: 5.8%, 57th percentileSalt: 0%, 10th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 ovo≈ 50 g
  • 2 colheres de sopa de açúcar demerara (40 gramas)40 g
  • 1 colher de sopa de manteiga derretida (20 gramas)20 g
  • 3/4 de xícara de chá de mix de farinha sem glúten (90 gramas)90 g
  • 1/4 de xícara de chá de farinha de aveia (30 gramas)30 g
  • 1 colher de chá de extrato de baunilha≈ 4.2 g
  • 1/2 xícara de chá de leite vegetal (120 ml)≈ 122 g
  • 1 colher de chá de fermento químico em pó (7 gramas)7 g

flour 120 gbatter 363 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.

  • Liquid102% · 13th percentile
  • Egg42% · 62nd percentile
  • Sugar33% · 88th percentile
  • Fat17% · 51st percentile
  • Leavening5.8% · 57th percentile
  • Salt0% · 10th percentile

Keep exploring

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