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Panquecas com frutos vermelhos

Original in Portuguese

master · teleculinaria.pt · 2020 · 6

Against 802 pancake recipes

Less liquid than 98% of recipes and less egg than 85%.

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 liquid than 98% of recipes: 52% of the flour weight against the typical recipe's 159%, about half as much.
  • Less egg than 85% of recipes: 25% of the flour weight against the typical recipe's 40%.
Liquid: 52%, 1st percentileEgg: 25%, 14th percentileSugar: 13%, 35th percentileFat: 2.3%, 25th percentileLeavening: 4.6%, 36th percentileSalt: 0.2%, 25th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 200 g farinha200 g
  • 1 ovo≈ 50 g
  • 100 ml leite≈ 103 g
  • 2 colheres (sopa) açúcar≈ 25 g
  • 2 colheres (chá) fermento em pó≈ 9 g
  • 1 colher (chá) essência de baunilha≈ 4.2 g
  • 1 colher (chá) óleo≈ 4.5 g
  • 1 pitada sal≈ 0.4 g
  • Compota e frutos vermelhos para acompanharn/a

flour 200 gbatter 396 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.

  • Liquid52% · 1st percentile
  • Egg25% · 14th percentile
  • Sugar13% · 35th percentile
  • Fat2.3% · 25th percentile
  • Leavening4.6% · 36th percentile
  • Salt0.2% · 25th percentile

Keep exploring

Recipes most like this one

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

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