Potato Waffles and Pomegranate Molasses
I mixed in some leftover potato puree, ground ginger, and clementine zest. I added some pomegranate molasses and chopped pistachios. And I fell completely into a state of food bliss! Not only are the potato waffles tender and moist, making them a beautiful canvas for your favourite toppings, but the addition of the pomegranate molasses, both sweet and slightly tart, adds a welcome and vitamin-packed syrup alternative. And the pistachios? They add a delicate saltiness and crunch to round out the dish.
This potato waffle recipe has definitely become a household favourite! The best part? Opt-out the brown sugar and orange zest, and you’ve got beautifully tender savory waffles. Eggs and hollandaise, anyone?
- 2 and 1/2 cup all purpose flour
- 4 tbsp brown sugar
- 2 and 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground ginger
- zest and juice of one clementine
- 1 cup milk
- 3 large eggs
- 1/4 cup canola oil
- 1 tsp apple vinegar
- 1 and 1/4 cup potato puree of any varietal from The Little Potato Company, but Blushing Belle work beautifully
- Preheat waffle iron. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and ginger. In a separate bowl combine the clementine juice and zest, milk, eggs, oil, vinegar, and potato puree. Add the wet ingredients to the dry ingredients.
- Ladle out 1 cup of batter onto your grill (or follow waffle iron instructions) and bake until golden brown.
Serves 6-8. Serve with crushed pistachios and pomegranate molasses (recipe below)
- 2 pomegranates, sections removed and pith discarded
- 1/2 cup granulated sugar
- juice of half a lemon (about 2 tbsp)
Bring ingredients to a simmer in a small sauce. 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.
Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.