Maple Bacon Waffles
tasteandtellblog.com · 2013 · 4 servings
Against 455 waffle recipes
More sugar than 97% of recipes and more liquid than 80%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- More sugar than 97% of recipes: 47% of the flour weight against the typical recipe's 15%, about 3 times as much.
- More liquid than 80% of recipes: 195% of the flour weight against the typical recipe's 150%.
- More fat than 84% of recipes: 50% of the flour weight against the typical recipe's 31%.
- More leavening than 81% of recipes: 6.3% of the flour weight against the typical recipe's 4.1%.
Ingredients (10)
- 3/4 pound bacon340 g
- 1 3/4 cups all-purpose flour≈ 219 g
- 2 tablespoons sugar≈ 25 g
- 1 tablespoon baking powder≈ 14 g
- 1/4 teaspoon salt≈ 1.5 g
- 2 eggs (slightly beaten)≈ 100 g
- 1 3/4 cup milk≈ 427 g
- 1/2 cup vegetable oil≈ 109 g
- 1/4 cup real maple syrup≈ 78 g
- 1 teaspoon maple extract≈ 4.2 g
flour 219 gbatter 1318 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.
- Liquid195% · 84th percentile · median 150%
- Egg46% · 58th percentile · median 40%
- Fat50% · 85th percentile · median 31%
- Sugar47% · 98th percentile · median 15%
- Leavening6.3% · 83rd percentile · median 4.1%
- Salt0.7% · 50th percentile · median 0.7%
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