Growing up waffles came out of boxes, not waffle makers, so you can imagine how excited I was when I discovered that Mike had a waffle maker. Soon I was pumping out all sorts of waffles: liege, chocolate, blueberry. I even made waffles to go with fried chicken for a Southern treat.
Waffles with savouries are not exactly a revelation for me and I think waffles go great with sausages or bacon. But it never occurred to me to put meat inside the waffle. You have got to try these golden brown waffles oozing with cheese and studded with ham. The waffle is light and crisp and the added gooey-ness makes it over the top delicious!
This recipe may seem a bit finicky with the extra step of separating the eggs and beating the whites into a soft meringue, but I find that it lends a light and airiness to waffles that wouldn’t be had otherwise.
Ham and Cheese Waffles from bonappetit.com
yield: 3 large waffles
- 1/2 cup + 1 tablespoon flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/3 cup butter, melted and cooled
1/3 cup buttermilk
1/4 cup soda water
1/2 cup thin strips of ham
1/2 cup shredded white cheddar
Preheat oven to 300 F. Heat your waffle iron to very hot while preparing the batter. Separate the egg white and yolk. In a bowl, using a mixer or whisk, beat the white until medium-soft peaks form. In another bowl, whisk the egg yolk, melted butter, buttermilk and soda. Gradually whisk in the dry ingredients and fold in the egg whites. Gently fold in the ham and cheddar. Cook in your waffle maker until golden brown and cooked through. Transfer to a baking sheet and keep warm in the oven between waffles. Serve warm with butter and syrup. Or enjoy plain.
I know, I know, it seems like everything I post on this blog has fennel in it. What can I say? I love the stuff! While flipping through latest article of Bon Appétit I came…