Pancakes Ratio Calculator
Classic fluffy pancakes by weight.
Pancakes Ratio · By weight
FLOUR : MILK : EGG
1 : 1.2 : 0.5
Servings (About 8 pancakes)
4
Style
Units
Ingredients
- 200 gFlour
- 240 mlMilk
- 100 g beaten eggApproximately 2 large eggs
- 30 gMelted butter
- 16 gSugar
- 8 gBaking powder
- 2 gSalt
Method
- 01Whisk the dry ingredients in a bowl.
- 02Beat the eggs with the milk and melted butter.
- 03Pour the wet into the dry and stir until just combined. Lumps are fine.
- 04Rest 5 minutes. Cook on a medium pan until bubbles form, then flip.
Adjust it
- >Thin batter for crêpe-style pancakes, fluffy for American-style.
- >Buttermilk works instead of milk; reduce baking powder by half and add a pinch of bicarbonate of soda.
Troubleshooting
- !Too dense: the batter is over-mixed. Stir less.
- !Burning outside, raw inside: pan too hot. Turn it down.
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