Ham and cheese waffles: perfect for back to school


Baker Tanya Ott from the Great American Baking Show shows us a quick and easy recipe for ham and cheese waffles (see below), perfect for freezing and popping into the toaster on busy school-day mornings.

Crispy Ham and Cheese Waffles

By Tanya Ott from Globalbakes.com

Easy to make and freezes well for weekday breakfasts when the kids go back to school!

Yield: 6 large waffles

255 grams (2 cups plus 1 tablespoon) all-purpose flour

2 tablespoons granulated sugar

1 teaspoon salt

1 tablespoon baking powder

350 ml (1 ½ cups) whole milk

4 tablespoons (48 grams) shortening, melted and cooled

4 tablespoons (56 grams) unsalted butter, melted and cooled

2 large eggs, at room temperature, lightly beaten

1 tablespoon chives, finely chopped

½ cup shredded cheddar cheese

¾ cup cooked ham, finely chopped

  1. Spray waffle iron with cooking spray and preheat. A hotter waffle iron will make crispier waffles!
  2. In a large bowl, whisk together the dry ingredients.
  • In a medium bowl, mix together the butter and shortening. Make sure that it is melted but cooled and then add the milk and eggs.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Make sure that you get the dry ingredients from the bottom of the bowl mixed in!
  • Stir in the chives, cheese and ham.
  • Pour about 1/2 cup of batter on the waffle iron and cook until done. This will be different for each waffle iron but should be about 5 minutes.
  • Remove from waffle iron and lay on a cooling rack in a single layer. Do not stack or the waffles will soften!
  • Keep warm in a 200℉ oven until ready to serve OR lay on a cooling rack and reheat in 300 ℉ oven for 5 minutes just prior to serving.

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