Method

• 1.
  For the waffle batter, place the sifted flour in a large bowl and make a well in the centre. In a small separate bowl, whisk together the melted butter, egg yolks and milk. Pour the butter mixture into the well in the flour and mix well, using a whisk to form a smooth batter. Cover with plastic wrap and place in the refrigerator for 1 hour.

• 2.
  Meanwhile, heat the butter in a large, non-stick frypan over a medium heat. Add the pears and sprinkle with the demerara sugar. Cook for 3-4 minutes, turning until the pears colour slightly on all sides. Remove the pan from the heat, carefully add the brandy, return the pan to the heat and continue cooking for a further 15 minutes or until the pears have softened. Remove the pears from the heat and set aside until required.
• 3.
  Preheat and grease the plates of an electric waffle iron and preheat.
• 4.
  Whip the egg whites and vanilla sugar with an electric beater for 2-3 minutes until stiff peaks form, then gently fold into the batter. Pour in enough batter to cover the base of the waffle iron. Cook according to the manufacturer's instructions until golden brown and crisp on the outside.
• 5.
  Dust the waffles with plenty of icing sugar and top with the warm brandied pears and the toasted walnuts. Serve with a dollop of mascarpone or cream and drizzle with the wildflower honey.