Sweet Corn Pancakes

smittenkitchen.com · Servings: 9 to 10 4-inch pancakes

Against 802 pancake recipes

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

How it compares

Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.

Liquid below the middle half: 126% of the flour weight against the typical recipe's 159%, less than 74% of recipes use.
Egg in the middle half of recipes: 37% of the flour weight against the typical recipe's 40%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 tablespoons butter (1 ounce or 30 grams), melted, plus additional for brushing pan30 g
3/4 cup kernels (cut from one large ear fresh corn), roughly chopped (130 grams)130 g
1/4 teaspoon kosher salt≈ 1 g
1 large egg≈ 50 g
3/4 to (170 grams) 1 1/4 cups (285 grams) buttermilk170 g
1/4 teaspoon vanilla extract≈ 1.1 g
1 tablespoon (15 grams) granulated sugar15 g
1 teaspoon (5 grams) baking powder5 g
1/2 teaspoon baking soda≈ 3 g
3/4 cup (100 grams) all-purpose flour100 g
1/4 cup (35 grams) cornmeal, any kind35 g

flour 135 gbatter 540 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 802 recipes. Shaded: the middle half. Tick: the median.