Buckwheat and rice waffles

250 g rice flakes

mix with 250 g buckwheat flour, a pinch of salt and 1 teaspoon of cream of tartar baking powder.

Stir in 900 ml water and refrigerate overnight or for several hours.

The next morning, grease the waffle iron, pour a ladleful of batter into the cavity, close the waffle iron and bake the waffle until no more steam rises. Approx. 5 minutes.

Serve on a grill. Enjoy warm, tastes very good with both sweet and savory toppings.