Spiced African Yam Waffles

from the Guerilla Café, Berkley CA
© 2008 keba konte
 
6 cups all purpose flour
2 cups corn meal
3/4 cup brown sugar
2 T baking powder                                           
3/4 T baking soda
1 T salt
1-1/2 T cinnamon
3 T ground ginger
1-1/2 t nutmeg
1 t ground cloves
1 can (15 oz) coconut milk
7 cups whole milk
1 cup pureed yam
10 oz apple sauce
1 cup butter
6 eggs, separated

adapted for home use, use by Christine Ziegler:
2 cups all purpose flour
2/3 cup corn meal
1/4 cup brown sugar
2 t baking powder
3/4 t baking soda
1 t salt
1-1/2 t cinnamon
1 T ground ginger
1/2 t nutmeg
1/3 t ground cloves
1/3 can (5 oz) coconut milk
2-1/3 cups whole milk
1/3 cup pureed yam
3.5 oz apple sauce
1/3 cup butter
2 eggs, separated

 
1.      Preheat waffle iron.
2.      Brown butter, melting it on medium heat until it’s golden brown, then removing it from the heat immediately
3.      In a large bowl, combine the dry ingredients (flour, corn meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and clove) and mix well with a whisk.
4.      In a medium bowl, whisk together the egg yolks, coconut milk, yam, brown sugar, milk, and cooled browned butter.
5.      Pour these mixed wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
6.      In a medium bowl, beat the egg whites with a hand mixer until stiff but not dry. Then fold the whites into the rest of the batter.
7.      Ladle batter onto the waffle iron and cook according to the iron’s directions (usually about 5 minutes, or until no steam emerges from the waffle iron).