Reedmace Pollen Waffles is a modern British recipe for a classic waffle made with that rather unusual wild food, reedmace pollen (the pollen of the male reedmace [also known as cattail or bulrush] flower). The full recipe is presented here and I hope you enjoy this classic British version of: Reedmace 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 Reedmace pollen which has been used as a flour substitute and adulterant in Europe and by Native Americans for many centuries.
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.
