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Gaufres aux bleuets

Original in French

Trois fois par jour · troisfoisparjour.com · Pour 8 gaufres

Against 455 waffle recipes

More sugar than 94% of recipes and more liquid than 75%.

How French waffle recipes differ from English ones →

Get the method at troisfoisparjour.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.

  • More sugar than 94% of recipes: 41% of the flour weight against the typical recipe's 15%, about 3 times as much.
  • More liquid than 75% of recipes: 184% of the flour weight against the typical recipe's 150%.
  • Egg in the middle half of recipes: 38% of the flour weight against the typical recipe's 40%.
Liquid: 184%, 76th percentileEgg: 38%, 26th percentileFat: 43%, 74th percentileSugar: 41%, 94th percentileLeavening: 3.5%, 36th percentileSalt: 0.2%, 33rd percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 2 tasses de bleuets frais ou surgelés (décongelés)≈ 474 g
  • 2 c. à soupe de farine tout usage≈ 16 g
  • 2 tasses de farine tout usage≈ 250 g
  • ½ tasse de fécule de maïs≈ 64 g
  • 2 c. à thé de poudre à pâte≈ 9 g
  • Une pincée de sel≈ 0.4 g
  • ½ tasse de cassonade≈ 110 g
  • 1 c. à thé d’extrait de vanille≈ 4.2 g
  • 2 œufs≈ 100 g
  • 2 tasses de lait tiède≈ 488 g
  • 1 c. à soupe de jus de citron≈ 15 g
  • ½ tasse de beurre, fondu≈ 114 g

flour 266 gbatter 1644 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.

  • Liquid184% · 76th percentile
  • Egg38% · 26th percentile
  • Fat43% · 74th percentile
  • Sugar41% · 94th percentile
  • Leavening3.5% · 36th percentile
  • Salt0.2% · 33rd percentile

Keep exploring

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