Savory Waffles with Rosemary, Ham and Dubliner Cheese
User Reviews
5
-
Servings
7 square waffles
Savory Waffles with Rosemary, Ham and Dubliner Cheese
Description
Savory Waffles with Rosemary, Ham and Dubliner Cheese begins with a batter incorporating all-purpose flour, baking powder, and sea salt, gently combined with buttermilk, melted butter, eggs, shredded Dubliner cheese, and finely chopped fresh rosemary. The addition of diced Black Forest ham adds a smoky, meaty flavor throughout. After resting the batter for 30 minutes, it is cooked in a buttered waffle iron and topped with ham pieces before closing, resulting in pockets of melted cheese and ham that crisp in the waffle iron.
The final waffles offer a pleasing contrast of textures: crisp, golden edges with a tender, moist crumb inside. The rosemary contributes a fragrant, pine-like note, while the Dubliner cheese lends a slightly nutty and sharp character. Serving with maple syrup introduces a mild sweetness to complement the savory layers, making these waffles suitable for brunch or an elegant snack.
These waffles can be made in batches and kept warm in a low oven until serving, which is helpful when preparing for several people. The recipe notes suggest using ham from the deli counter sliced thicker for better texture and adapting batter quantities to your waffle iron’s size and shape. Overall, this recipe combines savory and sweet elements in a unique waffle experience.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons sea salt fine grain
- 1 3/4 cups buttermilk shake carton before use
- 4 tablespoons butter melted and cooled; plus extra for brushing
- 2 egg
- 1 egg yolk
- 1 cup Dubliner cheese 3.5 ounces; coarsely grated; Kerrygold brand
- 1 tablespoon rosemary finely chopped fresh
- 1/4 pound Black Forest ham 4 ounces; diced
- maple syrup for serving
Instructions
- Add flour, baking powder and sea salt to a large bowl, whisking to combine and aerate. In a medium bowl, combine buttermilk, butter, eggs, and egg yolk, mixing until just combined. Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined. Don’t overmix here. It’s ok to have lumps, but make sure any large patches of flour are mixed in. Stir in Dubliner cheese and rosemary, then let the batter sit at room temperature for 30 minutes.
- Preheat a waffle iron according to the manufacturer’s instructions. Brush the top and bottom plates lightly with melted butter to keep the waffles from sticking. Scoop 1/2 cup of batter in each well**, and using a spatula, spread the batter out to the corners. Sprinkle a heaping tablespoon of diced ham over each well, close the waffle iron, and cook until golden brown.
- Enjoy immediately with maple syrup. If making waffles for a crowd, prepare in batches and keep waffles warm in a 250°F oven until ready to serve.
Notes
- Choose a thicker ham steak from the deli counter to dice for better texture in the waffles instead of pre-sliced ham.
- Adjust the amount of batter and diced ham according to your waffle iron's size and shape for even cooking.
- Brush waffle iron plates with melted butter before cooking to prevent sticking and promote browning.
- Prepare waffles in batches and keep warm in a 250°F oven if serving a crowd.
User Reviews
Overall Rating
5
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