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Ease of Preparation: Moderate
Preparation Time: 15 min
Cook Time: 20-30 min
Servings: makes 12 regular waffles or 4-6 Belgian waffles
Recipe By: Isa Chandra Moskowitz
From: Vegan With a Vengeance
Used with permission of Da Capo Books
Other Vegetarian Main Dishes
When grating the pear for these waffles, leave the skin on -- it adds a nice texture and interesting flecks of color. It's best if you choose a pear that is a little underripe, which makes the grating easier and gives off less moisture. If you want to add even more gingery goodness, fold in a tablespoon of finely chopped crystallized ginger.
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground or freshly grated nutmeg
1 cup pear or apple juice
3/4 cup soy milk
1/3 cup applesauce
2 tablespoons corn oil (canola or vegetable oil will do)
4 tablespoons sugar
2 teaspoons vanilla extract
1 Bosc pear, grated
Sift together the flour, baking powder, baking soda, salt, and spices in a large mixing bowl. In a medium-size bowl, mix together the juice, soy milk, applesauce, oil, sugar, and vanilla until well combined. Create a well in the center of the flour mixture and slowly blend the wet ingredients into the dry until combined. Fold in the grated pear.
Make your waffles according to the manufacturer's directions. I use a Belgian waffle iron, and 1 cup of batter per waffle works for me. For crispier waffles, let cook 30 seconds to a minute longer than the directions suggest.
