Description
Needless to say, this was the perfect Sunday morning breakfast. So perfect, in fact, that we had it again for lunch. Then again for dinner. No judgement here. Breakfast is totally acceptable for every meal.
Ingredients
- 2-½ cups Krusteaz Pancake Mix
- 1-¼ cup Cold Water
- 2 Tablespoons Olive Oil
- 2 Tablespoons Whiskey
- ½ Tablespoons Ground Cinnamon
- 1 teaspoon Baking Powder
- 4-⅓ ounces, weight Pomegranate Arils, Used For Sprinkling The Waffles
- FOR THE WHISKEY SYRUP:
- ½ cups Whiskey
- 1 cup Maple Syrup
- 1 teaspoon Ground Cinnamon
Preparation
Preheat your waffle iron.
In a medium mixing bowl, whisk together Krusteaz mix, water, olive oil, whiskey, cinnamon, and baking powder. Whisk together until combined and slightly lumpy. Be careful not to overmix batter.
Cook in batches. Pour batter onto a lightly greased waffle iron. Sprinkle pomegranate arils on top of waffles. Cook until steaming stops, about 5 minutes, or until golden brown.
Grease waffle iron between each batches. While waffles are cooking, make the syrup: Add whiskey to a medium saucepan and bring to a boil. Reduce whiskey by half. Add the syrup and cinnamon and whisk together. Simmer for 5 minutes.
Serve warm syrup on top of waffles with an extra sprinkle of pomegranate arils. Enjoy!
