Walnut waffles with cinnamon pear
During the autumn and winter these walnut waffles with cinnamon pear make a lovely weekend breakfast. I made them with gluten-free flour and dairy-free yoghurt, but normal wheat flour and yogurt can be used too.
Ingredients
Method
- Put the walnuts into a small food processor and blend into a coarse mixture. Transfer it to a big mixing bowl, then add the yoghurt and eggs. Mix well, then fold in the flour, cinnamon and oil. Combine until you get a smooth, thick put pourable batter. Set aside to rest.
- Make the pear topping. Peel the pears, remove the core and slice them into long, thin wedges. Put them in a non-stick saucepan, add the butter, sugar and cinnamon. When melted, put the pear slices into the butter, and squeeze some lemon juice over them. Cook for about 5-10 minutes, until the pear slices are sticky and lightly caramelised all over. Turn off the heat and keep them warm.
- Meanwhile heat the waffle maker. Once it’s hot, spoon in some batter, seal the machine and cook for about 5 minutes, until golden. Transfer to a plate or wire-rack, then repeat. You can make about 4 waffles, depending on your waffle maker. Keep them warm.
- Serve the waffles with the caramelised pears, drizzled with maple syrup.