ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sourdough Waffles with Ham and Cheese

Yield 8 servings (serving size: 1 waffle and 1 tablespoon sauce)
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.

Ingredients

  • Waffles:
  • 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
  • Sauce:
  • 6 tablespoons maple syrup
  • 3 tablespoons Dijon mustard

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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