breakfast, main dish, recipe, sponsored, sweet

Potato Waffles and Pomegranate Molasses

Waffles are one of my favourite breakfast foods. The extra effort required to whip them up makes them a weekend special, and they’re always rated first-class during brunch. But, like any classic, it can also be fun to give them a bit of a new flavour.
These waffles are stuffed full of- you guessed it- mashed potatoes!

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?

Potato Waffles

Β Ingredients:

  • 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

Directions:

  1. 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.
  2. 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)

Pomegranate Molasses

Β Ingredients:

  • 2 pomegranates, sections removed and pith discarded
  • 1/2 cup granulated sugar
  • juice of half a lemon (about 2 tbsp)

Directions:

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.