Potato-Buttermilk Waffles

Ingredients for 4 servings:

• 300 ml buttermilk
• 200 g potatoes, cooked and mashed the day before
• ½ cube of fresh yeast (or 1/2 sachet of dry yeast)
• 50 g flour
• 100 g potato starch
• 100 g durum wheat semolina
• 3 m.-sized eggs
• ½ tsp salt
• Fat, for the waffle iron
• Beetroot syrup, maple syrup to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

can be combined sweet or savory

Gently warm the buttermilk (a little more than lukewarm is sufficient), then pour it into a bowl large enough for the batter. Dissolve the crumbled yeast in it. Stir the sifted flour and cornstarch into the buttermilk. Then add the cold, mashed potatoes, semolina, eggs, and salt. Make a smooth batter, which should rest for at least half an hour in a warm place. Pour 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 beetroot syrup or maple syrup to taste. The waffles are also delicious topped with grated cheese and/or diced ham. Serve with a green salad.