Perfect Pancakes
Ree Drummond · thepioneerwoman.com · 2009 · 4 serving(s)
Get the method at thepioneerwoman.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.
- Less egg than 87% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- Liquid in the middle half of recipes: 195% of the flour weight against the typical recipe's 159%.
- Fat in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (11)
- 2 c. all-purpose flour≈ 250 g
- 4 generous Tbsp. granulated sugar≈ 50 g
- 1 heaping Tbsp. baking powder≈ 14 g
- 1/2 tsp. baking soda≈ 3 g
- 1/2 tsp. salt (iodized)≈ 3 g
- 1 1/4 c. whole milk, plus more as needed for thinning≈ 305 g
- 3/4 c. buttermilk≈ 183 g
- 1 large egg≈ 50 g
- 1 tbsp. vanilla extract (generous tablespoon)≈ 13 g
- 4 tbsp. salted butter, melted, plus more for greasing the griddle and serving≈ 57 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple or pancake syrup, for servingn/a
flour 250 gbatter 927 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.
- Liquid195% · 76th percentile · median 159%
- Egg20% · 11th percentile · median 40%
- Sugar20% · 65th percentile · median 16%
- Fat23% · 75th percentile · median 16%
- Leavening6.7% · 72nd percentile · median 5.4%
- Salt1.2% · 63rd percentile · median 0.9%
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