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Wild Rice Pancakes

Ree Drummond · thepioneerwoman.com · 2012 · 6 serving(s)

Against 802 pancake recipes

More liquid than 99% of recipes and more leavening than 87%.

See how all 802 pancake recipes compare →

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.

  • More liquid than 99% of recipes: 250% of the flour weight against the typical recipe's 159%.
  • More leavening than 87% of recipes: 8.1% of the flour weight against the typical recipe's 5.4%.
  • Less egg than 79% of recipes: 29% of the flour weight against the typical recipe's 40%.
Liquid: 250%, 99th percentileEgg: 29%, 20th percentileSugar: 15%, 43rd percentileFat: 8.3%, 29th percentileLeavening: 8.1%, 88th percentileSalt: 0.9%, 50th percentileLiquidEggSugarFatLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 c. Wild Rice≈ 237 g
  • 3 c. All-purpose OR (if You Have It) Cake Flour≈ 342 g
  • 1/2 tsp. Salt≈ 3 g
  • 2 tbsp. Baking Powder≈ 28 g
  • 4 tbsp. Sugar≈ 50 g
  • 3 1/2 c. Whole Milk≈ 854 g
  • 2 whole Eggs≈ 100 g
  • 1 tbsp. Vanilla≈ 13 g
  • 2 tbsp. Butter, Melted≈ 28 g
  • Maple Or Pancake Syrupn/a

Toppings and extras

Listed, but not counted in the percentages below.

  • Butter, For Servingn/a

flour 342 gbatter 1655 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.

  • Liquid250% · 99th percentile
  • Egg29% · 20th percentile
  • Sugar15% · 43rd percentile
  • Fat8.3% · 29th percentile
  • Leavening8.1% · 88th percentile
  • Salt0.9% · 50th percentile

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