Wednesday, May 31, 2017

Pancetta & Pear Waffles

There's a little taste of salt and a hint of pears in every bite of these waffles.  I chose pancetta over bacon because it's thinner and easier to crumble on top of the batter and bake into the waffles.  You can substitute apple or peach butter instead of the pears.  I happened to have pears on hand so that's what I went with.  I did not add any sugar when I cooked the pears since you already add in sugar in the waffle batter.

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar

2 large eggs, separated
3 tbsp pear butter (recipe below)
1 cup milk

3 oz pancetta, cooked, drained and crumbled

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and pear butter.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 8 waffles

Pear Butter

4 pears, peeled, cored and cut into small pieces
1 tbsp. lemon juice
1/4 tsp cinnamon
1 dash nutmeg

Cook the pears and lemon juice medium heat until pears release their juices and are tender.  Remove from heat and blend until smooth.  Add in spices and allow to cool.  Refrigerate.