Black-eyed Pea Waffles RecipeOrigin: African Fusion Period: Traditional |
IngredientsThis is one of my wife's grandmother's classic recipes. She was a truly great cook and left my wife her recipe books. Like a number of Liberians she managed to escape the civil war and made her way to the USA. Not only did she bring her traditional Liberian recipes with her, but she also blended Liberian and American recipes, bringing a taste of home to some classic American fare. This version of waffles, incorporating black-eyed pea flour is an example of one of these African Fusion recipes she developed.
140g plain flour 
Black-eyed Pea Waffles Preparation:Method:Separate the eggs. Whisk the yolks until pale and creamy then, in a separate bowl, whisk the whites until stiff and glossy. Add the milk and sour cream to the egg yolks and whisk to combine, then sift together the dry ingredients into a bowl stir-in the egg yolk and milk mixture. Now stir-in the melted butter before gently folding-in the egg whites (do not over-mix). Heat your waffle iron and grease lightly with a little oil or melted butter. Add the waffle mixture about 120ml at a time and cook until the steam stops escaping and the waffles are golden brown (about 2 1/2 to 3 minutes). Serve hot with your choice of topping. As an example, this would be served topped with lightly-fried bananas and maple syrup. |
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