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Waffles from the castle kitchen at Homburg Castle

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Ingredients for 1 servings:

  • 250 g butter
  • 250 g sugar
  • 6 eggs
  • 1 vanilla pod(s)
  • 500 g flour
  • 1 tsp baking powder
  • Beer, top-fermented as required (e.g. Kölsch) OR
  • mineral water
  • Bacon rind, for greasing the iron

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Bergische waffles with top-fermented beer

Cream the butter and sugar until creamy, then gradually beat in the eggs. Combine the flour, baking powder, and vanilla bean seeds. Add to the egg mixture. Beat until smooth. Add enough beer (mineral water) to thicken the batter. Grease the waffle iron with bacon rind and pour in the batter in portions. Bake. With a little luck, you might find a tilting or tong waffle iron at an antique or flea market, which allows you to bake, hold, and rotate the waffles over an open flame.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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