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1/2 cup warm milk (105 degrees F to 115 degrees F)
1 tablespoon sugar
1 package active dry yeast
1 1/4 cups warm milk (105 degrees F to 115 degrees F)
2 eggs, lightly beaten
1/2 cup butter, melted
2 1/4 cups all-purpose flour
8 ounces cooked boneless ham, finely chopped
1 1/2 cups shredded swiss cheese (6 ounces)
1/2 cup sour cream
2 tablespoons stone ground mustard
Honey
Snipped chives
In a small bowl, combine 1/2 cup of the warm milk, the sugar and yeast. Let stand for 10 minutes or until foamy. Meanwhile, in a medium bowl, combine eggs, melted butter and the remaining 11/4 cups warm milk.
Place flour in a large bowl; make a well in the center. Add egg mixture and yeast mixture to the flour. Stir until just moistened (batter should be slightly lumpy). Cover with plastic wrap; let stand at room temperature for 1 hour. Gently fold in ham and cheese.
Following manufacturer's directions, add batter to a preheated, well-greased waffle maker; cook until golden and crisp. When done, remove waffle with a fork. Keep warm in a 300 degrees oven while cooking remaining waffles.
Meanwhile, in a small bowl, stir together sour cream and mustard. Serve waffles topped with sour cream mixture, honey and chives.
These scrumptious waffles top our list of favorite ways to use leftover Easter ham. In lieu of baking powder, the batter uses yeast for leavening. This adds a little time to the recipe, but your reward is a more interesting, slightly fermented flavor that complements the savory ham and cheese.
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