In my ongoing quest to make breakfast as simple as possible, my eyes lit up when I read about ham and cheese waffles in this month's Bon Appétit. How ingenious to turn what is usually sweet into savory. We enjoyed a few of these for breakfast over the weekend and I froze the rest, which means I enjoyed a tasty toasted waffle on the way to work, which is definitely a great way to start the day.
I made a few changes from the Bon Appétit recipe, so if you want something a bit fussier (separating egg yolks from whites, beating whites with an electric mixer) and with more butter, check out the original recipe. It calls for twice as much butter, which seemed excessive. These tasted rich without half the butter.
Ham & Cheese Waffles
Yield = approximately 12 waffles
Adapted from Bon Appétit March 2012
1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) melted butter
1 cup low fat buttermilk
1/2 cup milk (I used non-fat milk)
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp cheddar cheese
Maple syrup (optional)
Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Whisk the eggs, melted butter, buttermilk, milk, and soda water in a medium bowl; gradually whisk into dry ingredients.
Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter ham and cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.