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    Sourdough Waffles with Ham and Cheese

    Source of Recipe


    Cooking Light-J/F-03


    List of Ingredients


    • Waffles:
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1/2 cup warm water (100 to 110 degrees)
    • 1 1/2 cups warm fat-free milk (100 to 110 degrees)
    • 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 cjeese
    • 1 1/2 cups (6 ounces) diced reduced-fat ham
    • Sauce:
    • 6 tablespoons maple syrup
    • 3 tablespoons Dijon mustard


    Instructions


    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 jusy combined. Cover and let stand in a warm place (85 degrees), free from drafts, 1 hour or until mixture is bubble. 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 batter onto hot waffle iron, spreading the 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.

    4. Yield: 8 servings (serving size: 1 waffle and 1 tablespoon syrup). 348 cal, 10.4g fat, 17.6g prom 45.8g carb, 1.3g fiber, 58mg chol, 2.8mg iron, 634mg sod, 290mg calc.



    Final Comments


    Notes: Coat waffle iron with cooking spray before each new batch to prevent cheese from sticking.


 

 

 


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