Blueberry Lemon Cheesecake Waffles

cafedelites.com · 2016 · 10 waffles (depending on the size of your waffle maker)

Against 455 waffle recipes

More liquid than 98% of recipes and more leavening than 90%.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

More liquid than 98% of recipes: 239% of the flour weight against the typical recipe's 150%.
More leavening than 90% of recipes: 7.4% of the flour weight against the typical recipe's 4.1%.
No salt at all, where 80% of recipes use some (most of those 0.3 to 1.6% of the flour weight).
More sugar than 82% of recipes: 30% of the flour weight against the typical recipe's 15%, about twice as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 eggs≈ 100 g
1 1/2 cups warm milk (almond, skim, full fat or 2%)≈ 366 g
1/3 cup butter (melted, reduced fat or light)≈ 76 g
1 lemon (juiced, about 1/4 cup fresh lemon juice)n/a
1 teaspoon pure vanilla extract≈ 4.2 g
2 cups plain flour (all purpose flour)≈ 250 g
4 tablespoons granulated sugar≈ 50 g
4 teaspoons baking powder≈ 18 g
1 1/2 cups fresh (or frozen, blueberries)≈ 222 g
1 cup light cream cheese≈ 232 g
4 tablespoons vanilla Greek yogurt (or plain or blueberry flavoured, or whipping cream if you don't like yoghurt)≈ 50 g
2 tablespoons granulated sugar (or a natural granulated sweetener that measures 1:1 with sugar)≈ 25 g

flour 250 gbatter 1394 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.