The photo is of an ingredients list that’s embossed on an old German waffle iron. I don’t know how old it is, but it’s possible that Great War-era Germans ate waffles from an iron like this.
Unlike other batters, this one is leavened with yeast, so it won’t go flat and get rubbery while standing. The recipe probably makes up to 20 large, round waffles – I quartered the quantities to come up with my version, and it made about five – so if you use the original amounts, you’ll have to be cooking for a crowd, or else planning to freeze the extras for convenience meals.
Original quantities: ¼ recipe (by weight):
1 Kg. Mehl (flour) 250 g
1½ Ltr. Milch (milk) 375 ml
6-8 Eier (eggs) 2 eggs
0.5 Kg. Butter 0.125 kg
20 Gr. Hefe (yeast) 5 g
I also substituted gluten free flour: I used the America’s Test Kitchen blend (recipe here), but commercial gluten-free flour would probably do as well. English volume measurements are approximations of the metric weighed quantities. Don’t skimp on the half-hour resting time for the batter: the yeast needs to multiply and make gas bubbles, and the gluten-free ingredients need to hydrate. Follow the same directions for wheaten waffles, but omit the xanthan gum and pectin.
Gluten-Free German Waffles
1 c plus a heaping tsp gluten-free flour
¾ tsp xanthan gum
¼ tsp pectin powder
1/8 tsp salt (optional if using salted butter)
1½ c plus 1 Tblsp milk, scalded
2 eggs, beaten
¼ lb plus ½ Tbl cold butter
1¼ tsp yeast, mixed with 2 Tblsp warm water plus 1 tsp sugar (yeast should begin to foam in 10 – 15 minutes)
Vegetable oil, shortening, lard or bacon dripping (to grease waffle iron)
Mix yeast, water and sugar in a custard cup and set aside in gentle warmth, to proof. Scald milk in small saucepan (small bubbles will ring the milk, steam will rise, and a skin will form). While yeast proofs and milk heats, sift gluten-free flour with xanthan gum, pectin, and salt three times into a deep, medium bowl. When milk is hot, remove from heat and put in butter, let stand until butter melts, then whisk thoroughly. Begin whisking beaten eggs, then slowly pour in milk-butter mixture, and beat well. Add half of liquid ingredients to flour mixture, stir until moistened, then add the yeast mixture and mix well. Add remaining liquid ingredients, stir until thoroughly blended (there may be very small lumps). Set in warm place to rest for thirty minutes. Heat waffle iron, grease interior when hot. Ladle about ¾ cup batter into center of hot waffle iron and bake until steaming stops, about 7 – 8 minutes. To hold waffles, place on rack in 170ºF oven. Serve topped with soft butter and cinnamon sugar. Yield: 4½ – 5 large, round Belgian-style waffles.
These waffles could be used as foundations for a variety of sweet or savory dishes: creamed meat, poultry or fish entrees; as bread-and-butter with soup or stew; to make egg, peanut butter, or cheese sandwiches; in strawberry shortcake; topped with maple syrup, for breakfast; as a platform for an ice cream sundae; or to make an ice cream sandwich.
Late afternoon update: The leftovers absorbed a little humidity, but they didn’t turn soft and flabby – they kept their shape and had a firm crust surrounding a light, tender interior. They were really good with a mug of milk. Next time I have leftovers, I think I’ll top them with cream cheese and apricot jam; or else reheat them with a chocolate chip in each waffle well.
I’ll say this one’s a keeper.