Bartscher Deluxe Mode D'emploi page 34

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Mineral water can be used instead of milk. This will reduce the amount of baking
powder needed because of the carbon dioxide content of mineral water.
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Leave batter out for at least 30 min. before beginning to bake. Use all the batter at
once, and do not store for longer periods of time.
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Nuts, raisins and other additives should be added to the batter at the very end.
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Waffles taste best when fresh from the waffle maker. They can be served with
powdered sugar, honey, syrup, ice cream, etc.
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For crispy waffles, place them next to each other on a cooling grate. Stacking
waffles may cause them to go soft.
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Finished, cooled waffles can be frozen. To prevent sticking, place baking paper
between them, then freeze in bags or appropriate containers.
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Remove the waffles from the freezer and leave to defrost at room temperature. Heat
them before serving in an oven at 100 ° C. Place the m in a container with a cover or
wrap in aluminum foil to prevent them from drying out.
Recipe for crispy waffles (approx. 10 waffles)
500 g flour
300 g sugar
400 g butter
6 eggs
2 pack. vanilla sugar
½ tsp. baking powder or baking soda
pinch salt
Mix the flour, baking powder (or baking soda), salt, sugar and vanilla sugar in a bowl,
then make a small hole in the middle of the mixture.
Melt the butter and mix with eggs. Then pour into the middle of the mixture and mix until
the batter is smooth.
Leave the batter out for at least 30 minutes before cooking. Bake waffles at 200 ° C for
around 1.5 – 2 minutes.
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