hazel Pollen Waffles is a modern British recipe for a classic waffle made with that rather unusual wild food, hazel pollen (the pollen of the male hazel flowers [also known as catkins]). The full recipe is presented here and I hope you enjoy this classic British version of: Hazel Pollen 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 Hazel pollen which has been used as a flour substitute and adulterant.
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.
