Crispy buttermilk waffles

Ingredients for 6 servings:

• 450 g flour
• 50 g starch flour, OR vanilla pudding powder
• 800 ml buttermilk
• 1 pinch of salt
• 250 g sugar (less is also possible)
• 100 g butter, soft
• 2 tsp baking powder
• ½ tsp baking soda (you can also use without)
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Egg-free

In a bowl, mix the flour, cornstarch OR vanilla pudding powder with baking powder and baking soda and set aside. In a bowl, cream the softened butter with sugar, a pinch of salt and vanilla sugar until light and creamy. Add the buttermilk and continue beating briefly. Pour the flour mixture over the mixture and fold in briefly. Mix everything well until it is well combined and there are no lumps. The batter should end up being neither too thick nor too runny, the consistency of a sponge cake. If it isn’t, add a little more sparkling water or a little more flour. Let the batter rest for a short while so that the flour can bind. Brush the heated waffle iron with a little oil and pour in some batter. After about 2 minutes of baking time (depends on the appliance, so please pay attention and check if necessary), carefully remove the waffles. Now bake the batter one by one. If you want them to be crispy, DO NOT stack them on top of each other, but let them cool on a wire rack. The waffles are very light and fluffy (when stacked on top of each other), or rather crispy, and you can barely taste the missing eggs. However, if you don’t like them too sweet, you can use less sugar.