These waffles always remind me of my visits to my father's cousin and his family in Mainz. His wife Rosi baked very similar waffles on the waffle iron, which we enjoyed on the terrace in the most beautiful sunshine. I also associate a wonderful cycle tour along the Rhine with a picnic together. Childhood memories that go through the stomach.
200 grams butter
150 grams raw cane sugar
4 eggs
350 grams light spelt flour
1 packet of cream of tartar baking powder (18 grams)
1 tablespoon vanilla sugar
1 tablespoon of rum
150–200 millilitres of water
1. Whisk the soft butter with the raw cane sugar and eggs in a bowl.
2. Fold the spelt flour mixed with the cream of tartar baking powder into the butter and egg mixture.
3. Add the vanilla sugar, rum and gradually add the water while stirring.
4. Heat the waffle iron, place 1 small ladleful of batter in the centre and bake the ten waffles.
Tip: As the batter contains enough butter, I didn't need to grease the iron with extra butter beforehand.
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