WHETHER PLAIN, DUSTED WITH POWDERED SUGAR, TOPPED WITH NUT BUTTER OR FRUITY TOPPING, … 

Our crispy yet fluffy buckwheat waffles are always the star of the breakfast table. Hardly anyone manages to pass the waffle station without taking at least a small piece — and more often than not, a little queue forms in front of the waffle iron. Fresh and warm, they simply taste unbeatable.

Now you can bring the authentic Lüsnerhof breakfast experience into your own home, as our kitchen team reveals one of the hotel’s best-kept secrets: the original buckwheat waffle recipe — made without wheat flour, using spelt, buckwheat, and a whole lot of love.

Ingredients (for approx. 1 L of batter)

• 150 g buckwheat flour
• 150 g spelt flour
• 200 g sugar
• 6 eggs
• 200 ml cream
• 80 ml milk
• A little vanilla
• A few drops of lemon
• Cinnamon to taste

Preparation

Add all ingredients to a mixing bowl and whisk until a smooth, creamy batter forms.
Preheat and lightly grease the waffle iron — we prefer organic ghee. Spread the batter evenly and bake until golden and crisp.

Enjoy baking — and enjoy your waffles!

A little tip: These waffles also make a wonderful alternative to cake, especially when paired with a good coffee or a cozy matcha in the afternoon.

If you’re craving more South Tyrolean buckwheat recipes, don’t miss Sofia’s Wild Herb Buckwheat Gnocchi.