Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 ml buttermilk
- 200 g potato (s), boiled and squeezed the day before
- 0.5 ½ cube fresh yeast (or 1/2 packet dry yeast)
- 50 grams flour
- 100 g potato starch
- 100 g semolina made from durum wheat
- 3 egg (s)
- 0.5 teaspoon ½ salt
- Fat, for the waffle iron
- Turnip tops, maple syrup to taste
Print Recipe
Pin Recipe Instructions
- Carefully warm the buttermilk, a little more than lukewarm is enough, then put it in a bowl large enough for the batter. Dissolve the crumbled yeast in it.
- Stir the sifted flour and starch into the buttermilk. Then add the cold, pressed potatoes, semolina, eggs and salt. Use this to make a smooth dough that, when kept warm, has to rest for at least half an hour.
- Put a small amount of batter into the heated, greased waffle iron and bake until golden brown. The correct amount varies depending on the waffle iron.
- Brush with turnip tops or maple syrup to taste.
- The waffles are also very tasty when baked with grated cheese and / or ham cubes. Green salad goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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