Batter and pancake calculators
Crêpe batter on half milk, half water; racuchy and blini on yeast; waffles, American pancakes, potato pancakes and zucchini fritters.
A batter pours instead of being kneaded, so the ratios run the other way: more liquid than flour. Naleśniki are half milk, half water and three eggs to a cup of flour, poured thin. Gofry and pancakes are thicker and rise on baking powder. Racuchy and blini rise on yeast, in the warm, before they meet the pan. Placki ziemniaczane and zucchini fritters are counted from the grated vegetable, with as little flour as will hold them together.
Crêpe batter calculator
Polish naleśniki: half milk, half water and three eggs to a cup of flour, poured thin.
Hydration 259% · 16 × 58 g
Racuchy calculator
Yeast fritters on milk and yolks: a thick batter, one warm rise, dropped by the spoon into hot fat.
Hydration 83% · 20 × 24 g
Waffle batter calculator
Polish gofry: a loose baking-powder batter carrying a lot of oil, which is what crisps the shell.
Hydration 151% · 12 × 77 g
Potato pancake calculator
Placki ziemniaczane from raw grated potato, onion and egg, with two spoons of flour to the kilo.
Hydration 18% · 25 × 50 g
Pancake batter calculator
American pancakes: a thick milk batter with baking powder, cooked on a dry griddle.
Hydration 183% · 12 × 54 g
Blini batter calculator
Yeasted buckwheat blini: half buckwheat, half wheat, plenty of milk and an hour's rise before they meet the pan.
Hydration 129% · 13 × 67 g
Zucchini fritter calculator
Polish zucchini fritters counted from the grated squash: two eggs and four spoons of flour to a small zucchini, fried in a thin film of oil.
Hydration 22% · 14 × 38 g