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Prosecco Waffles

tarasmulticulturaltable.com · 2017 · 8 -10 Waffles

Against 455 waffle recipes

Less liquid than 94% of recipes and more egg than 79%.

See how all 455 waffle recipes compare →

Get the method at tarasmulticulturaltable.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.

  • Less liquid than 94% of recipes: 73% of the flour weight against the typical recipe's 150%, about half as much.
  • More egg than 79% of recipes: 60% of the flour weight against the typical recipe's 40%.
  • More fat than 77% of recipes: 45% of the flour weight against the typical recipe's 31%.
  • More sugar than 79% of recipes: 27% of the flour weight against the typical recipe's 15%.
Liquid: 73%, 5th percentileEgg: 60%, 83rd percentileFat: 45%, 78th percentileSugar: 27%, 79th percentileLeavening: 2%, 21st percentileSalt: 0.6%, 47th percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 pound (450 grams) fresh strawberries (stems removed and quartered)450 g
  • 2 tablespoons (30 milliliters) honey≈ 42 g
  • 1/2 cup (120 milliliters) Riondo Prosecco≈ 119 g
  • 3/4 cup (180 milliliters) lukewarm whole milk (105-115˚F (40-46˚C))≈ 183 g
  • 1 1/2 teaspoons (5 grams) active dry yeast5 g
  • 2 cups (250 grams) all-purpose flour250 g
  • 2 tablespoons (25 grams) granulated sugar25 g
  • 1 tablespoon (12 grams) vanilla sugar (or 1 teaspoon vanilla extract)12 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3 large eggs (separated)≈ 150 g
  • 8 tablespoons (113 grams) unsalted butter (melted and slightly cooled, plus more for greasing the waffle iron)113 g
  • 3/4 cup (180 milliliters) Riondo Prosecco≈ 178 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Shaved white chocolaten/a
  • Edible flowersn/a
  • Honey or maple syrupn/a

flour 250 gbatter 1528 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.

  • Liquid73% · 5th percentile
  • Egg60% · 83rd percentile
  • Fat45% · 78th percentile
  • Sugar27% · 79th percentile
  • Leavening2% · 21st percentile
  • Salt0.6% · 47th percentile

Keep exploring

Recipes most like this one

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