Potato Waffles and Pomegranate Molasses Potato Waffles and Pomegranate Molasses

Potato Waffles and Pomegranate Molasses

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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

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

For the Pomegranate Molasses, bring ingredients to a boil in a small sauce.

Turn down the heat and simmer for about 40 minutes, stirring frequently and pressing the seeds with the back of a spoon to break them up.

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. Makes about 1/4 cup molasses.

TIP: Opt-out the brown sugar and orange zest, and you’ve got beautifully tender savory waffles. Eggs and hollandaise, anyone?

Step 1 out of 10

Preheat waffle iron.

Step 2 out of 10

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ginger (dry ingredients).

Step 3 out of 10

In a separate bowl combine the clementine juice and zest, milk, eggs, oil, vinegar, and potato puree (wet ingredients).

Step 4 out of 10

Add the wet ingredients to the dry ingredients.

Step 5 out of 10

Ladle out one cup of batter onto your grill (or follow waffle iron instructions) and bake until golden brown.

Step 6 out of 10

Serve with crushed pistachios and pomegranate molasses

Step 7 out of 10

For the Pomegranate Molasses, bring ingredients to a boil in a small sauce.

Step 8 out of 10

Turn down the heat and simmer for about 40 minutes, stirring frequently and pressing the seeds with the back of a spoon to break them up.

Step 9 out of 10

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. Makes about 1/4 cup molasses.

Step 10 out of 10

TIP: Opt-out the brown sugar and orange zest, and you’ve got beautifully tender savory waffles. Eggs and hollandaise, anyone?

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