These potato waffles are tender, moist and ready for you to add your favorite toppings! We suggest the pomegranate molasses, a welcome and vitamin-packed syrup alternative.
Notes:Â
Opt-out the brown sugar and orange zest, and you’ve got beautifully tender savory waffles. Eggs and hollandaise, anyone?
Equipment
- Large bowl
- Small saucepan
Waffles:
- 2 1/2 cups all-purpose flour
- 4 Tbsp brown sugar
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- 1 clementine, zested and juiced
- 1 cup milk
- 3 large eggs
- 1/4 cup canola oil
- 1 tsp apple cider vinegar
- 1 1/4 cups Little Potatoes, cooked and puréed
- (For garnish) pistachios, crushed
Pomegrante Molasses:
- 2 pomegranates, seeded
- 1/2 cup granulated sugar
- 1 lemon, juiced
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Instructions
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Step 1
Preheat waffle iron.
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Step 2
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ginger (dry ingredients).
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Step 3
In a separate bowl combine the clementine juice and zest, milk, eggs, oil, vinegar, and potato puree (wet ingredients).
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Step 4
Add the wet ingredients to the dry ingredients.
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Step 5
Ladle out one cup of batter onto your grill (or follow waffle iron instructions) and bake until golden brown.
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Step 6
Serve with crushed pistachios and pomegranate molasses.
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Make the Pomegranate Molasses:
Bring ingredients to a boil in a small saucepan.
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Step 8
Once it has reduced by half and the juice can coat the back of a spoon, remove from heat and drain through a sieve. Keeps up to one week in the fridge.
