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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup walnut kernels
  • 1 cup vanilla yoghurt dairy-free if needed
  • 2 eggs
  • 1 cup self-raising flour gluten-free is good too
  • 1 tsp cinnamon
  • 1 tsp oil
  • For the pear topping:
  • 2 pears
  • 1 knob of butter or margarine
  • 1 Tbsp muscovado sugar
  • ½ tsp cinnamon
  • Squeeze of lemon juice
  • Maple syrup

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Serve the waffles with the caramelised pears, drizzled with maple syrup.