Bacon Buttermilk Waffles
Betty Crocker Kitchens · bettycrocker.com · 2003 · 10
Against 455 waffle recipes
More egg than 92% of recipes and more fat than 95%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More egg than 92% of recipes: 80% of the flour weight against the typical recipe's 40%, about twice as much.
- More fat than 95% of recipes: 61% of the flour weight against the typical recipe's 31%, about twice as much.
- More leavening than 97% of recipes: 8.1% of the flour weight against the typical recipe's 4.1%, about twice as much.
- More liquid than 80% of recipes: 195% of the flour weight against the typical recipe's 150%.
Ingredients (10)
- 3 eggs≈ 150 g
- 1 1/2 cups Gold Medal™ all-purpose flour≈ 188 g
- 1/2 cup butter or margarine, melted≈ 114 g
- 1 1/2 cups buttermilk≈ 366 g
- 2 teaspoons baking powder≈ 9 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon sugar≈ 4.2 g
- 1/4 teaspoon salt≈ 1.5 g
- 8 slices bacon, crisply cooked and crumbled (1/2 cup)n/a
- Maple or blueberry syrup, if desiredn/a
flour 188 gbatter 838 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 455 recipes. Shaded: the middle half. Tick: the median.
- Liquid195% · 84th percentile · median 150%
- Egg80% · 95th percentile · median 40%
- Fat61% · 96th percentile · median 31%
- Sugar2.2% · 15th percentile · median 15%
- Leavening8.1% · 98th percentile · median 4.1%
- Salt0.8% · 53rd percentile · median 0.7%
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