By Eve Fox, The Garden of Eating
Makes 8-10 waffles (depending on the size of your iron - this usually makes 9 waffles in our small, round iron)
1-3/4 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
3/4 teaspoon salt (original recipe calls for 1/2 teaspoon)
3 free-range, organic eggs (get pasture-raised if you can)
1 stick of butter, melted (original recipes calls for between 1/4 cup and 1 cup but this is what we go with)
1-1/2 cups milk
1/4 - 1/2 cup sharp cheddar cheese, grated
2-3 slices of ham, roughly chopped or torn into pieces
large sprig of rosemary, washed, dried, needles removed and chopped
several grinds of fresh black pepper
1. Mix the flour, baking powder, sugar and salt. Mix the eggs, butter and milk.
2. Pour the wet ingredients into the dry ingredients. Add the cheese, ham, rosemary and black pepper and stir to combine. Be careful not to overmix.
3. Cook in a greased waffle iron and serve hot with pure maple syrup (you could put butter on these if you like, it just seems like overkill to me.)
4. Don't forget that you can freeze any leftovers (or make extra to freeze)! Just let them cool on a wire rack, then put the rack in the freezer for 20 minutes to freeze them all individually, then remove the tray and stack the waffles neatly in a large freezer bag, remove the air before sealing (closing the bag almost all the way and using a straw to suck out the air works wonders for this) and freeze. Eat them within a month or two – just reheat them in a toaster oven for a few minutes – they'll taste great.
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