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fried egg & mango salsa waffle

Jeanine Donofrio · loveandlemons.com

Against 455 waffle recipes

No egg, unlike 93% of recipes and more salt than 99%.

See how all 455 waffle recipes compare →

Get the method at loveandlemons.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

  • No egg at all, where 93% of recipes use some (most of those 40 to 56% of the flour weight).
  • More salt than 99% of recipes: 4.3% of the flour weight against the typical recipe's 0.7%, about 6 times as much.
  • More leavening than 96% of recipes: 8% of the flour weight against the typical recipe's 4.1%, about twice as much.
Liquid: 160%, 56th percentileEgg: 0%, 3rd percentileFat: 38%, 63rd percentileSugar: 11%, 40th percentileLeavening: 8%, 97th percentileSalt: 4.3%, 100th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (21)

  • 1 medium mango, peeled, pitted and diced.n/a
  • 1 small avocado, peeled, pitted and diced.n/a
  • 1 lime, juiced (about 2 tablespoons of fresh lime juice)n/a
  • 2 scallions, choppedn/a
  • ¼ - ½ teaspoon ground smoked paprika≈ 1.9 g
  • pinch of red chili flakes≈ 0.4 g
  • ¼ teaspoon salt≈ 1.5 g
  • ¼ cup sweet rice flour≈ 31 g
  • ¼ cup brown rice flour≈ 31 g
  • ½ cup oat flour≈ 52 g
  • **(flour note: or just use 1 cup all-purpose)n/a
  • 2 teaspoons baking powder≈ 9 g
  • 1 tablespoon sugar≈ 13 g
  • 1 teaspoon chili powder (optional)≈ 4.9 g
  • ½ teaspoon salt≈ 3 g
  • ¾ cup almond milk (or regular milk)≈ 183 g
  • 2 tablespoons ground flax seed + 3 tablespoons extra milk (or 1 egg)≈ 31 g
  • 3 tablespoons melted coconut oil, or butter≈ 41 g
  • ½ teaspoon olive oil or butter≈ 2.4 g
  • a pinch of salt and pepper≈ 0.4 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 4 eggs for frying≈ 200 g

flour 115 gbatter 405 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.

  • Liquid160% · 56th percentile
  • Egg0% · 3rd percentile
  • Fat38% · 63rd percentile
  • Sugar11% · 40th percentile
  • Leavening8% · 97th percentile
  • Salt4.3% · 100th percentile

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