Corn flour-buckwheat flake waffle, savory

Corn and buckwheat waffles

100 g corn flour

100 g buckwheat flakes

2 tsp cream of tartar baking powder

1 pinch of salt

300 ml sparkling water

Mix the corn flour, buckwheat flakes and cream of tartar baking powder together, add the salt and slowly add the highly carbonated mineral water until you have a thick batter. Leave the dough to stand in the fridge for a few hours or overnight. Pour a ladle of batter into the greased waffle iron and bake for approx. 8 mins. until no more steam rises. Use a wooden skewer to remove the waffle from the iron and place it on a rack to cool. Tastes best warm and freshly baked, but is also delicious reheated in the toaster.

In the photo with fried zucchini and curried chickpea spread.