Cocoyam Flour Waffles is a modern British recipe for a classic waffle made with that rather unusual ingredient, West African cocoyam flour. The full recipe is presented here and I hope you enjoy this classic British version of: Cocoyam Flour Waffles.
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Like 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 waffle recipe using West African cocoyam flour. Cocoyam flour is the dried and ground flour obtained from the cocoyam (West African taro). This is mostly high-quality and hypoallergenic starch but it does have a slightly sweet taste which works well in pancakes and waffles.
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 flour, hazel pollen and baking powder into a bowl before whisking in the sugar and stirring-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.
