Prosciutto and pear waffle.


Makes about 8, 7-inch light, crispy waffles

  • 2 cups flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 cup dried buttermilk powder (available in most grocery stores)
  • 1/2 tsp. baking soda
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup vegetable oil
  • 1 1/4 cups unflavored
  • soda water

Whisk together the dry ingredients, including buttermilk powder. Combine sour cream, eggs, vanilla and oil in a separate bowl and mix well. Gently stir soda water into wet mixture. Make a well in the center of the dry ingredients and pour in wet mix. Fold together with rubber spatula until barely combined. Do not over-mix. Cook waffles according to waffle iron manufacturer’s directions, using about 1/3 cup batter per waffle.

Freeze any leftover waffles.


For each waffle:

  • 3–4 thin slices of prosciutto or speck
  • about 1/4 a pear, thinly slice
  • sprig of thyme
  • 1 tsp. apricot jam

Arrange the ham on the waffle; top with a fan of pear slices. Drizzle the pear lightly with apricot jam (thinned with a bit of hot water if necessary) and garnish with a sprig of thyme.

Bon Appetit!

-Mary Brown Malouf