Reedmace Pollen Pancakes RecipeOrigin: Britain Period: Modern |
IngredientsLike bread, you can add a whole range of other flours to your basic pancake mix when making pancakes. Typically this is done in a 1:1 ratio of wheat flour to non-gluten flour. The following recipe is for a wafle recipe using Reedmace pollen which has been used as a flour substitute and adulterant in Europe and by Native Americans for many centuries.
70g plain flour 
Reedmace Pollen Pancakes Preparation:Method:Combine the plain flour, reedmace pollen, baking powder, salt and sugar in a bowl, stirring to mix thoroughly. Add the egg and oil and mix in with a fork. Now add the milk, a little at a time, beating thoroughly until you hav a smooth batter. Cover with clingfilm (plastic wrap) and set aside to rest for 10 minutes. Take a non-stick frying pan and heat until very hot (when water droplets splashed into the pan sizzle). Add a small knob of butter (just enough to moisten the pan) then pour in a ladle of batter. Turn to coat the pan then cook until golden on the base and are bubbly on top. Turn of flip over and cook until golden on the other side. Serve the pancake immediately, accompanied by fresh fruit and/or syrup then continue cooking the remaining batter. |
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