Reedmace Pollen Waffles RecipeOrigin: Britain Period: Modern |
IngredientsLike bread, you can add a whole range of other flours to your basic waffle mix when making waffles. Typically this is done in a 2:1 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.
160g self-raising flour 
Reedmace Pollen Waffles Preparation:Method:First you will need to make your acorn flour and to make it follow the recipe given for Acorn and Hazelnut Pap. 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. This is a slightly savoury waffle and goes well with bacon, cheese and maple syrup. |
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