Preparation

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?