Buckwheat Pear Waffles

Ingredients

  • 1 Teaspoon Sugar granulated
  • 1 1/2 Cups Flour all purpose
  • 1/2 Cup Buckwheat Flour
  • 2 Pinches Cinnamon
  • 1/2 Teaspoon Kosher Salt
  • 1 1/2 Cups Milk 2 percent
  • 1/2 Stick Butter unsalted
  • 1 1/2 Tablespoons Honey
  • 1 Pear
  • 1 Package Yeast
  • 2 Eggs

Preparation

Stir 1 package instant yeast in 1/4 cup warm water (110 degrees F) with the sugar. Let sit until foamy, approximately 5 minutes. Stir together all purpose flour, buckwheat flour, cinnamon, and kosher salt in a large bowl. Stir in yeast and milk. Grate the pear with its skin on into the batter. Discard the stem and seeds. Fold in the butter and honey. Cover the bowl with plastic wrap. Refrigerate overnight or let sit in a warm place for an hour. After the batter has risen, beat the eggs in a small bowl and stir into the batter. Heat a waffle iron. Cook the batter according to the iron manufacturer’s directions.

If you have extra waffles, you can freeze them. To reheat, bake them in a preheated 350 degree oven for 5 to 10 minutes.

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