Maple Pancakes
Taste of Home Editorial Team · tasteofhome.com · 2018 · 6 servings
Get the method at tasteofhome.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 salt than 89% of recipes: 2.4% of the flour weight against the typical recipe's 0.9%, about 2.5 times as much.
- Liquid in the middle half of recipes: 146% of the flour weight against the typical recipe's 159%.
Ingredients (8)
- 3 cups all-purpose flour≈ 375 g
- 4-1/2 teaspoons baking powder≈ 21 g
- 1-1/2 teaspoons salt≈ 9 g
- 3 large eggs, room temperature≈ 150 g
- 2-1/4 cups 2% milk≈ 549 g
- 1/3 cup canola oil≈ 73 g
- 3 tablespoons maple syrup≈ 60 g
Toppings and extras
Listed, but not counted in the percentages below.
- Optional: Additional maple syrup, butter and fresh blueberriesn/a
flour 375 gbatter 1236 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.
- Liquid146% · 42nd percentile · median 159%
- Egg40% · 48th percentile · median 40%
- Sugar16% · 51st percentile · median 16%
- Fat19% · 57th percentile · median 16%
- Leavening5.5% · 53rd percentile · median 5.4%
- Salt2.4% · 92nd percentile · median 0.9%
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