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Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)

tarasmulticulturaltable.com · 2016 · 4 -6 Servings

Against 802 pancake recipes

No egg, unlike 92% of recipes and more liquid than 85%.

See how all 802 pancake recipes compare →

Get the method at tarasmulticulturaltable.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.

  • No egg at all, where 92% of recipes use some (most of those 37 to 53% of the flour weight).
  • More liquid than 85% of recipes: 205% of the flour weight against the typical recipe's 159%.
  • No fat at all, where 74% of recipes use some (most of those 14 to 23% of the flour weight).
Liquid: 205%, 85th percentileEgg: 0%, 4th percentileSugar: 11%, 30th percentileFat: 0%, 13th percentileLeavening: 4%, 26th percentileSalt: 1.3%, 71st percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups (470 milliliters) lukewarm water (105-115˚F, 40-46˚C)≈ 474 g
  • 1 teaspoon active dry yeast≈ 3.1 g
  • 1 1/4 cups (200 grams) fine semolina200 g
  • 1/4 cup (31 grams) all purpose flour31 g
  • 3 tablespoons (19 grams) unsweetened cocoa powder19 g
  • 2 tablespoons (25 grams) granulated sugar25 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 teaspoon vanilla extract (if halal- alcohol-free vanilla)≈ 4.2 g

flour 231 gbatter 769 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.

  • Liquid205% · 85th percentile
  • Egg0% · 4th percentile
  • Sugar11% · 30th percentile
  • Fat0% · 13th percentile
  • Leavening4% · 26th percentile
  • Salt1.3% · 71st percentile

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