Ham and Gruyere Belgian Waffles with Sauteed Pears

Here's a great way to start your morning, or wow your brunch guests!! "While traditional Belgian waffles are made with yeast, we use beat egg whites to give these salt-sweet waffles their light, airy texture and crispy exterior".
(serves 8)

2 T. plus 2 t canola oil, divided
6 firm pears, such as Anjou, peeled, cored, and cut into 1/4" thick slices
6 T. water
1/3 cup real* maple syrup
5.6 oz. white whole-wheat flour (about 1&1/4 cups)
2 T. cornstarch
1 t. baking powder
1/4 t. baking soda
1/4 t. kosher* salt
3 oz. finely chopped lower-sodium Black Forest Ham
2 oz. finely shredded Gruyere cheese
1&1/2 cups buttermilk
3 large eggs, separated
Coconut oil* cooking spray

Heat a large skillet over med. heat. Add 2 t. oil to pan; swirl to coat. Add pears; cook 15 min. or until soft. Add the water and syrup and bring to a boil. Cook 2 min. or until liquid is syrupy. Remove from heat. Preheat a Belgian-style waffle iron. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Add ham and cheese and toss to coat. Add buttermilk, remaining 2 T. oil, and egg yolks, stirring to combine. Place egg whites in a med. bowl. Beat with a mixer at high speed until soft peaks form. Fold egg whites into batter. Spoon about 1/3 cup batter per 4" waffle onto hot waffle iron coated with cooking spray, spreading batter to edges. Cook 7 min. or until steaming stops. Repeat with remaining batter. Serve topped with the sautéed pears.

"Did you know that the three hardest things to say are "I love you, I'm sorry, and Help me?"

Have FUN today!!!

Love,

MM