Sourdough Waffles with Ham and Cheese

Cooking Light
These make a great breakfast or lunch. Coat the waffle iron with cooking spray before each new batch to prevent cheese from sticking. The batter needs to be refrigerated for 24 hours to let the yeasty dough ferment, so prepare it the day before.
8 servings (serving size: 1 waffle and 1 tablespoon sauce)


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1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
1 1/2 cups warm fat-free milk (100° to 110°)
1 tablespoon olive oil
2 1/2 cups all-purpose flour, divided
1 tablespoon sugar
Cooking spray
1/2 teaspoon salt
1 large egg, lightly beaten
1 1/2 cups (6 ounces) diced Swiss cheese
1 1/2 cups (6 ounces) diced reduced-fat ham
6 tablespoons maple syrup
3 tablespoons Dijon mustard


Dissolve yeast in warm water in a small bowl; let stand 5 minutes. Add milk and oil, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and sugar in a small bowl. Add flour mixture to yeast mixture, stirring with a whisk until just combined. Cover and let stand in a warm place (85°), free from drafts, 1 hour or until mixture is bubbly. Stir batter. Cover and refrigerate 24 hours.

Let batter stand at room temperature 20 minutes (batter will be thick and spongy). Coat a waffle iron with cooking spray, and preheat. Stir batter; add 1/2 cup flour, salt, and egg, stirring with a whisk. Add cheese and ham; stir well. Spoon about 1/2 cup of batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.

To prepare sauce, combine syrup and mustard in a bowl; stir with a whisk. Serve with waffles.

Created date

September 2004

Nutritional Information

Calories 348
Caloriesfromfat 27 %
Fat 10.4 g
Satfat 4.7 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 17.6 g
Carbohydrate 45.8 g
Fiber 1.3 g
Cholesterol 58 mg
Iron 2.8 mg
Sodium 634 mg
Calcium 290 mg