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.
Opt-out the brown sugar and orange zest, and you’ve got beautifully tender savory waffles. Eggs and hollandaise, anyone?
- Large bowl
- Small saucepan
- 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
- 2 pomegranates, seeded
- 1/2 cup granulated sugar
- 1 lemon, juiced
Preheat waffle iron.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ginger (dry ingredients).
In a separate bowl combine the clementine juice and zest, milk, eggs, oil, vinegar, and potato puree (wet ingredients).
Add the wet ingredients to the dry ingredients.
Ladle out one cup of batter onto your grill (or follow waffle iron instructions) and bake until golden brown.
Serve with crushed pistachios and pomegranate molasses.
Make the Pomegranate Molasses:
Bring ingredients to a boil in a small saucepan.
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.