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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.