Ingredients:
- 2 tsp baking powder (preferred bio)
- 200g butter "Deutsche Markenbutter" (at room temperature, not fluid)
- 4 eggs size S to size M (preferred bio)
- 250ml lukewarm tap water
- A pinch of salt
- 50ml to 100ml ultra-high-heated whipped cream (30%)
- 4g to 6g vanilla sugar
- 330g bio spelt flour type 630
- 200g white refined sugar
- A sprinkle of citrone juice
- Canola Oil + Butter mixture (for greasing the waffle iron)

Equipment:
- Waffle iron: Krups Professional FDD95D https://www.krups.de/p/professional-fdd95d/2100068579
-- Heat setting: Level 6
- Silicone Spatula
- Silicone Ladle
- Silicone baking brush
- Cake rack (for letting the waffles cool down)


Baking time:
- Approximately 3 minutes on level 6

Yield:
- 9 and a half waffles at 100% filling

Instructions:

1. In a mixing bowl, combine all the ingredients (except the Canola Oil + Butter mixture) and mix for 2 to 3 minutes on medium speed with the stirring whisk attachment. You can use an electric mixer like the "Bosch Styline MFQ4075DE" for this step. Adjust the amount of water as needed to achieve a smooth and fluid batter consistency.

2. Preheat the waffle iron to level 6.

3. Once the waffle iron is heated, use a plastic or silicone soup ladle to fill each waffle compartment. Fill each compartment with about one almost full ladle of batter. If you prefer rounder waffles, you can use 50% of the ladle's capacity for each waffle.

4. Close the lid of the waffle iron and wait for 10 seconds. Then, turn the waffle iron handle to pressurize the waffles. It's okay if you slightly overfill the compartments, as this model has a tub in the bottom to catch any overflow.

5. Check the baking status by turning the waffle iron handle. The waffle will push the lid upwards, allowing you to see the approximate baking status from the side. If the waffle is not ready yet, turn the handle again and continue baking.

6. Once the waffles are done, carefully push the lid upwards using the handle. If the waffles stick to the top, use a soft spatula to loosen them. Start at the corners and gently wiggle the spatula to release the waffles.

7. Once the waffles are loose, use the spatula to transfer them onto a baking rack. Use the spatula and press the waffles a bit down from above to evening them out. Let them cool down and use a breadknife to cut away the excess.