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Panqueca saudável receita

Original in Portuguese

master · teleculinaria.pt · 2018 · 6

Against 802 pancake recipes

Less leavening than 85% of recipes.

How Portuguese pancake recipes differ from English ones →

Get the method at teleculinaria.pt →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.

  • Less leavening than 85% of recipes: 3.1% of the flour weight against the typical recipe's 5.4%.
  • Egg in the middle half of recipes: 33% of the flour weight against the typical recipe's 40%.
Liquid: 172%, 60th percentileEgg: 33%, 25th percentileSugar: 17%, 53rd percentileFat: 19%, 57th percentileLeavening: 3.1%, 13th percentileSalt: 0.3%, 33rd percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 150 g Farinha150 g
  • 1 pitada Sal fino≈ 0.4 g
  • 2 colheres (sopa) Açúcar≈ 25 g
  • 1 colher (café) Fermento em pó≈ 4.6 g
  • 2 colheres (sopa) Manteiga derretida≈ 28 g
  • 1 Ovo batido≈ 50 g
  • 250 ml Leite≈ 258 g

flour 150 gbatter 516 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.

  • Liquid172% · 60th percentile
  • Egg33% · 25th percentile
  • Sugar17% · 53rd percentile
  • Fat19% · 57th percentile
  • Leavening3.1% · 13th percentile
  • Salt0.3% · 33rd percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, sugar, fat, leavening, salt.

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