Marion Cunninham’s Raised Walnut Waffles
jamiegeller.com · 2010 · 8 Servings
Against 455 waffle recipes
More liquid than 98% of recipes and more salt than 89%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More liquid than 98% of recipes: 243% of the flour weight against the typical recipe's 150%.
- More salt than 89% of recipes: 2.4% of the flour weight against the typical recipe's 0.7%, about 3.5 times as much.
- Less sugar than 85% of recipes: 1.7% of the flour weight against the typical recipe's 15%, under a third as much.
- More fat than 78% of recipes: 45% of the flour weight against the typical recipe's 31%.
Ingredients (10)
- 1/2 cup warm water≈ 119 g
- 1 package dry yeast≈ 7 g
- 2 cups warm milk≈ 488 g
- 1/2 cup melted butter≈ 114 g
- 1 teaspoon salt≈ 6 g
- 1 teaspoon sugar≈ 4.2 g
- 2 cups All-purpose flour≈ 250 g
- 2 Eggs≈ 100 g
- 1/2 cup finely chopped California walnuts≈ 60 g
- 1/4 teaspoon Baking soda≈ 1.5 g
flour 250 gbatter 1149 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.
- Liquid243% · 99th percentile · median 150%
- Egg40% · 39th percentile · median 40%
- Fat45% · 81st percentile · median 31%
- Sugar1.7% · 15th percentile · median 15%
- Leavening3.4% · 35th percentile · median 4.1%
- Salt2.4% · 92nd percentile · median 0.7%
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