Palatinate potato waffles

Ingredients for 4 servings:

• 100 g flour
• ¼ cube of yeast
• 1 cup milk, lukewarm
• 1 kg potatoes
• 1 stalk(s) leek
• 150 g dried meat, diced or bacon cubes
• 3 eggs
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Palatinate potato waffle (ideal with goulash soup)

Mix flour, yeast, and milk into a batter. This should be as runny as a sponge cake. Peel and finely grate the potatoes, then drain well, squeezing any excess water if necessary. Finely chop the leek. Then combine the batter with the potatoes, leek, and bacon, add the eggs, and season. Heat the waffle iron until thoroughly heated and oil it well, as the batter contains no fat. Bake the waffles and eat them warm. They’re best served with goulash soup; in the past, chicken and rice soup was sometimes served with them. Leftover waffles are delicious torn into small pieces and fried in a pan, or topped with eggs, if desired. If you like, you can omit the bacon and add a little more salt.