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Sprouted Wheat Pancakes

savorthebest.com · 2024 · 12 pancakes

Against 802 pancake recipes

More liquid than 92% of recipes and less leavening than 75%.

See how all 802 pancake recipes compare →

Get the method at savorthebest.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 92% of recipes: 229% of the flour weight against the typical recipe's 159%.
  • Less leavening than 75% of recipes: 3.8% of the flour weight against the typical recipe's 5.4%.
Liquid: 229%, 93rd percentileEgg: 42%, 62nd percentileSugar: 17%, 53rd percentileFat: 17%, 53rd percentileLeavening: 3.8%, 24th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups sprouted wheat flour ((240 grams))240 g
  • 1 teaspoon baking powder≈ 4.6 g
  • ¾ teaspoon baking soda≈ 4.5 g
  • ½ teaspoon salt≈ 3 g
  • 2 ¼ cups buttermilk ( or kefir)≈ 549 g
  • 2 large eggs≈ 100 g
  • 3 tablespoons olive oil (or melted butter)≈ 41 g
  • 2 tablespoons maple syrup≈ 40 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 240 gbatter 986 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.

  • Liquid229% · 93rd percentile
  • Egg42% · 62nd percentile
  • Sugar17% · 53rd percentile
  • Fat17% · 53rd percentile
  • Leavening3.8% · 24th percentile
  • Salt1.3% · 71st percentile

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