Makes 8 heart shaped waffles:

200 g all purpose flour

½ cube (about 20 g) fresh yeast (or 4 g dry yeast)

50 g sugar

250 ml milk

1 egg

100 g butter

50 g corn starch

50 g poppy seed

250 g strawberries

1 handful of fresh mint leaves

2 tbsp. sugar

Powdered sugar for dusting

Optional: whipped cream or ice cream

1) Melt butter. Heat milk until lukewarm. Crumble the yeast into the milk and stir well. (When using dry yeast, skip this step and add the yeast directly to the other ingredients). Mix flour, milk and sugar to a loose batter. Let rest on a warm surface for about one hour.

2) Add corn starch and poppy seed to the batter. Heat the waffle iron, brush with butter and bake each waffle for about 2 – 3 minutes until golden brown.

3) Wash strawberries and cut into pieces. Mix with mint leaves and sugar. Dust waffles with powdered sugar and serve with strawberries and whipped cream and/or ice cream.