The flavors of pears and almonds have a natural affinity for one another and create a perfect breakfast waffle. An extra-ripe pear in the batter will make the waffles even sweeter. Serve the waffles topped with maple syrup or maple cream (whipped maple syrup, available in specialty food shops).
2 cups all-purpose flour
½ cup toasted ground almonds
⅓ cup sugar
1¾ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups milk
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
½ teaspoon pure almond extract
1 ripe medium pear such as Bartlett or Bosc, peeled, cored & chopped
Maple syrup or maple cream, for topping
Sliced fresh pears, for decoration (optional)
Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the flour, almonds, sugar, baking powder, baking soda, and salt.
In another medium-size bowl, whisk together the milk, egg yolks, butter, and almond extract. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter. Stir in the chopped pear.
In another medium-size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly spray or grease the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with maple syrup. Decorate with pears slices, if desired. Makes 6 to 8 waffles.