Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Brush with turnip tops or maple syrup to taste.
5. The waffles are also very tasty when baked with grated cheese and / or ham cubes. Green salad goes well with it.