Parmesan Chive Waffles with Ricotta, Pears and Walnuts
Crispy buttermilk waffles with Parmesan and chives, served with creamy ricotta, warm pears and walnuts. Savory and sweet at once, ideal for a leisurely weekend brunch.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 250 g spelt flour (type 630)
- 2 tsp baking powder
- 1 pinch salt
- 1 pinch pepper
- 40 g Parmesan, grated
- 0.5 bunch chives
- 3 pc eggs
- 400 ml buttermilk
- 50 ml sunflower oil
- 250 g ricotta
- 2 pc pears
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 tsp cinnamon
- 50 g walnuts, chopped
- 0.5 pc organic lemon, zest
Method
- Toast the walnuts in a dry pan without fat over medium heat for 2 to 3 minutes until golden brown, then remove and let cool.
- Wash the pears, quarter them, core them and cut into thin wedges. Fry in a pan with 1 tablespoon of oil over medium heat for 4 to 5 minutes, season with cinnamon, honey and maple syrup, and keep warm.
- Mix the flour, baking powder, salt and pepper in a large bowl. Fold in the Parmesan and the finely chopped chives.
- Whisk the eggs with the buttermilk and oil in a second bowl, then add to the flour mixture and stir to a smooth, slightly runny batter. Let the batter rest for 5 minutes.
- Preheat the waffle iron and grease it thinly. Pour about one ladleful of batter per waffle, close the lid and bake for 3 to 5 minutes depending on your appliance, until the waffles are golden brown. Continue until the batter is used up, and keep the finished waffles warm in the oven at 80 degrees.
- Stir the ricotta with the grated lemon zest until smooth and divide among four plates.
- Serve the waffles topped with ricotta, warm pears and toasted walnuts, and serve immediately.