Waffles are great, especially when you get the large Belgian ones on a room service splurge, or a nice spring brunch with the fam, but they always seem like a base for so much more. Sure there are jams and fruit compote, dollops of whipped cream here and there, but if there’s anything I’ve learned to appreciate eating my way through life, it’s the perfect combination of savory and sweet.
Behold: Ham & Cheese Waffles.
Before you go thinking this sounds like Fear Factor, think about how much we mix savory and sweet all the time: toast with butter and jam, pretzels with chocolate…dipping Wendy’s fries in Frosties (just me?) And though I haven’t quite mustered the courage to try bacon ice cream, breakfast foods (like French toast eggs Benedict, bacon pancakes, etc.) seem to have an inherent desire to play well with others and are always fun for experiments.
This recipe comes from Hunter Lewis, head of Bon Appétit’s test kitchen, and Lewis doesn’t disappoint: the recipe delivers crisp bits of ham tucked into a light egg white and soda water batter, oozy cheddar cheese that gives a crisp and savory edge, and plenty of butter.
My waffle maker has never been happier 😉
- Waffle maker
- Electric beater
- 1 3/4 cups flour
- 1 Tbl. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 3 large eggs, separated
- 1 cup (2 sticks) butter, melted
- 1 cup buttermilk
- 3/4 cup soda water
- Some ham, cut into little bits (I used black forest ham)
- Some shredded sharp white cheddar cheese
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a small bowl and using an electric beater, beat the 3 eggs whites until medium-soft peaks form. In another bowl, whisk the 3 egg yolks, melted butter, buttermilk, and soda water. Gradually whisk the egg yolk mix in the flour mix. Once mixed, fold in the egg whites.
Coat the waffle maker with non-stick spray. Pour batter into maker and sprinkle the top with your desired amount of cheese and ham. Cook according to manufacturer’s instructions. Transfer finished waffles to a baking sheet and keep in the heated oven while you make the rest. Serve with warm maple syrup and butter.