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.
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
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
How to Make It
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.