Heat a large skillet over medium heat.

Add 2 teaspoons of canola oil to the pan and swirl to coat.

Add the pear slices and cook for 15 minutes, or until softened.

Add 6 tablespoons of water and maple syrup to the skillet; bring to a boil.

Cook for 2 minutes, or until the liquid becomes syrupy.

Remove the pears from heat and set aside.

Preheat a Belgian-style waffle iron.

In a large bowl, combine white whole-wheat flour, cornstarch, baking powder, baking soda, and salt.

Whisk the dry ingredients together.

Add finely chopped ham and shredded Gruyere cheese to the dry ingredients; toss to coat.

In a separate bowl, combine buttermilk, the remaining 2 tablespoons of canola oil, and egg yolks; stir to combine.

Add the wet ingredients to the dry ingredients, stirring until just combined.

In a medium bowl, beat the egg whites with a mixer at high speed until soft peaks form.

Gently fold the beaten egg whites into the waffle batter.

Coat the hot waffle iron with cooking spray.

Spoon about 1/3 cup of batter per 4-inch waffle onto the hot waffle iron, spreading the batter to the edges.

Cook for 7 minutes, or until the waffle iron stops steaming.

Repeat with the remaining batter.

To freeze the pears: Cool the sautéed pears to room temperature, then divide evenly among 8 plastic freezer bags.

To freeze the waffles: Cool the waffles completely on a wire rack, then stack them between wax paper and place them in a large plastic freezer bag for up to 6 months.

To cook frozen waffles: Heat the frozen waffles in a toaster using the freezer setting until heated through, or heat in a 350°F oven until warmed through.

To cook frozen pears: Microwave the frozen pears in the bags on the DEFROST setting for 1 minute. Remove from bags; place in a microwave-safe bowl. Microwave at HIGH for 1 minute, or until thoroughly heated.