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1
To make the syrup, in a saucepan, combine the blueberries, water (if using), lemon juice and zest, honey, 1 tablespoon of the molasses, and cloves.
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2
Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer until the berries burst and the juices are slightly thickened, about 5 minutes.
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3
Frozen berries may take slightly longer to thicken.
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4
Set aside and keep warm.
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5
If using sweet potato, bring a small saucepan half full of water to a boil.
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6
Add the sweet potato, return to a boil, then reduce the heat to medium-low and simmer until very tender, about 10 minutes.
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7
Drain and puree in a food processor or mash with a potato masher until smooth.
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8
Set aside.
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9
If using pumpkin puree, reserve.
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10
In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger.
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11
In a large bowl, whisk together the soy milk, sweet potato puree, olive oil and the remaining 2 tablespoons molasses.
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12
Add the flour mixture and stir just until combined.
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13
Using an electric mixer on high speed, beat the egg white until stiff peaks form.
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14
Make sure that the mixing bowl and beaters are spotlessly clean and free of fat.
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15
Even a small amount of fat, such as egg yolk or oil, can prevent the egg whites from whipping properly.
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16
Once whipped, gently whisk 13 of the egg white into the batter to lighten it.
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17
Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until incorporated.
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18
Place a baking sheet in the oven and preheat to 225 F.
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19
Preheat a waffle iron.
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20
Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron.
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21
Spread evenly and cook according to the manufacturer's instructions.
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22
If the batter thickens, thin with a little soy milk.
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23
Transfer the waffle to the baking sheet in the oven to keep warm.
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24
Repeat with the remaining batter to make 6 waffles.
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25
Serve topped with the syrup.
