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Belgische Kürbis-Waffeln mit Mascarpone

Original in German

Joachim Heidel · springlane.de · 4

Against 455 waffle recipes

More egg than 87% of recipes and less fat than 89%.

How German waffle recipes differ from English ones →

Get the method at springlane.de →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.

  • More egg than 87% of recipes: 67% of the flour weight against the typical recipe's 40%.
  • Less fat than 89% of recipes: 18% of the flour weight against the typical recipe's 31%.
Liquid: 165%, 62nd percentileEgg: 67%, 88th percentileFat: 18%, 11th percentileSugar: 21%, 69th percentileLeavening: 4.6%, 56th percentileSalt: 1.5%, 77th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 300 g Mehl300 g
  • 2 TL Backpulver≈ 9 g
  • 0,75 TL Natron≈ 4.5 g
  • 0,75 TL Salz≈ 4.5 g
  • 1,5 TL Zimt≈ 3.9 g
  • 0,5 TL Ingwer≈ 1.3 g
  • 0,25 TL Muskatnuss≈ 0.7 g
  • 4 Stück Eier≈ 200 g
  • 5 EL Zucker≈ 63 g
  • 240 ml Milch≈ 248 g
  • 240 ml Buttermilch≈ 248 g
  • 60 ml Öl≈ 55 g
  • 0,5 Stück Hokkaido-Kürbisn/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 250 g Mascarpone250 g
  • 2 TL Zucker≈ 8 g
  • 0,5 TL Zimt≈ 1.3 g
  • 1 nach Bedarf Puderzuckern/a

flour 300 gbatter 1137 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.

  • Liquid165% · 62nd percentile
  • Egg67% · 88th percentile
  • Fat18% · 11th percentile
  • Sugar21% · 69th percentile
  • Leavening4.6% · 56th percentile
  • Salt1.5% · 77th percentile

Keep exploring

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Nearest by baker's percentages: liquid, egg, fat, sugar, leavening, salt.

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