Winter Squash Pancakes with Crispy Sage and Brown Butter
smittenkitchen.com · Servings: 12 pancakes, can serve 3 as a main or 4 to 6 as a
Against 802 pancake recipes
Less liquid than 98% of recipes and no sugar, unlike 92%.
How it compares
Against the typical batch: the median of 802 pancake recipes, per 100 g of flour.
- Less liquid than 98% of recipes: 62% of the flour weight against the typical recipe's 159%, about half as much.
- No sugar at all, where 92% of recipes use some (most of those 11 to 25% of the flour weight).
- More egg than 91% of recipes: 77% of the flour weight against the typical recipe's 40%, about twice as much.
- More salt than 99% of recipes: 3.8% of the flour weight against the typical recipe's 0.9%, about 4 times as much.
Ingredients (11)
- 1 cup (8 to 8 1/4 ounces) roasted and mashed winter squash≈ 237 g
- 1/3 cup (80 grams) yogurt or sour cream80 g
- 2 large eggs≈ 100 g
- 1/2 cup (about 30 grams) finely grated gruyere, comte or parmesan30 g
- 3/4 teaspoon fine sea or table salt≈ 4.5 g
- A few grinds of black peppern/a
- 1 teaspoon baking powder≈ 4.6 g
- 1 cup (130 grams) all-purpose flour130 g
- 2 to 3 tablespoons butter≈ 36 g
- A pinch or two of salt≈ 0.4 g
- A few fresh sage leavesn/a
flour 130 gbatter 622 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.
- Liquid62% · 1st percentile · median 159%
- Egg77% · 91st percentile · median 40%
- Sugar0% · 4th percentile · median 16%
- Fat27% · 86th percentile · median 16%
- Leavening3.5% · 18th percentile · median 5.4%
- Salt3.8% · 99th percentile · median 0.9%
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