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The Cook Book

Buckwheat Pear Waffles

The batter can rise overnight in the refrigerator or at room temperature for an hour.

Total time
2 hrs

Recipe by:

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, an award-winning 501(c)(3) non-profit dedicated to educating families about all things associated with goodeating, eating that's good for the body and the planet. Though its Delicious Nutritious Adventuresprogram, Purple Asparagus has taught thousands of parents and children about healthful, sustainableeating in schools, community centers, and farmers' markets throughout Chicago and the suburbs. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago communityand online, blogging at Little Locavores, as The Sustainable Cook on The Local Beet, and as a regularcontributor to Kiwi Magazine’s KiwiLog and Williams-Sonoma’s Blender blog. In recognition of hercontributions to the Chicago community, the Chicago Tribune awarded her a 2011 Good Eating Award,an honor previously bestowed to Rick Bayless, Alinea chef Grant Achatz, and First Lady MichelleObama. The International Association of Culinary Professionals recently honored Melissa and PurpleAsparagus as the Culinary Youth Advocate of 2012. Melissa resides in Chicago with her husband, Mike, and 8-year old son, Thor, in a rowhouse built in1896.

INGREDIENTS - 6 servings
  • 1 Teaspoon sugar granulated
  • 1 12 Cups all-purpose flour
  • 2 Pinches ground cinnamon
  • 12 Teaspoon kosher salt
  • 1 12 Cups 2%-fat milk
  • 12 Stick unsalted butter
  • 1 12 Tablespoons Honey
  • 1 pear(s)
  • 1 Package instant yeast
  • 2 egg(s)
  • 12 Cup buckwheat flour
  • 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 melted 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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This recipe requires:

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This recipe also calls for: 1 package instant yeast

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