Oat and Buckwheat Waffles with Rhubarb Compote

Ingredients (18)

• 1 1/3 cups oat flour≈ 139 g
• 1 1/3 cups buckwheat flour≈ 167 g
• 3 teaspoons baking powder≈ 14 g
• 1 teaspoon baking soda≈ 6 g
• 1/2 teaspoon salt≈ 3 g
• 1/4 teaspoon ground cinnamon≈ 0.7 g
• 1/4 cup butter (, melted and slightly cooled)≈ 57 g
• 1/4 cup coconut oil≈ 55 g
• 3 large eggs (, at room temperature)≈ 150 g
• 2 tablespoons honey or maple syrup≈ 42 g
• 2 teaspoons vanilla bean paste≈ 8 g
• 2 cups buttermilk (, at room temperature)≈ 488 g
• 1 cup chilled heavy whipping cream≈ 238 g
• 2 tablespoons powdered sugar≈ 15 g

Toppings and extras

Listed, but not counted in the percentages below.

• rhubarb (, or fruit of choice like strawberries, apricots, plums, apples, etc)n/a
• 3 cups diced rhubarb (, or fruit of choice)≈ 711 g
• 3/4 cup cane sugar≈ 150 g
• 2 tablespoons water≈ 30 g

flour 305 gbatter 1382 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.

• Liquid238% · 98th percentile · median 150%
• Egg49% · 63rd percentile · median 40%
• Fat36% · 62nd percentile · median 31%
• Sugar19% · 59th percentile · median 15%
• Leavening6.5% · 85th percentile · median 4.1%
• Salt1% · 57th percentile · median 0.7%