SERVES 6
TOTAL TIME: 35 minutes
The number of waffles this recipe yields will depend on the size and style of your waffle maker; this recipe makes about 4 cups of waffle batter. If not serving the waffles straight from the waffle iron as they finish cooking, place them on a wire rack, cover with a clean kitchen towel, and keep warm in a 200-degree oven; remove the towel and let the waffles recrisp in the oven for several minutes before serving.
|
2 |
cups (10 ounces) all-purpose flour |
|
1 |
tablespoon sugar |
|
1 |
teaspoon baking powder |
|
1 |
teaspoon salt |
|
⅛ |
teaspoon dry mustard |
|
1¾ |
cups buttermilk |
|
4 |
tablespoons unsalted butter, melted and cooled |
|
1 |
large egg |
|
3 |
ounces sliced deli ham, chopped fine |
|
3 |
ounces cheddar, Gruyère, or fontina cheese, shredded (¾ cup) |
1. Whisk flour, sugar, baking powder, salt, and mustard together in large bowl. In separate bowl, whisk buttermilk, butter, and egg together. Make a well in center of flour mixture, pour buttermilk mixture into well, and gently whisk together until just incorporated with few lumps remaining (do not overmix). Gently fold in ham and cheddar with rubber spatula.
2. Meanwhile, heat waffle iron according to manufacturer’s instructions. Spray hot waffle iron with vegetable oil spray, then spread appropriate amount of batter onto waffle iron and cook until golden brown, about 3½ minutes. Serve hot.