Ham and Cheese Buckwheat Waffle Sandwiches
Despite its name, buckwheat is not a type of wheat but actually a grain-like seed. It adds a wonderful nutty flavor to these savory waffles, which are equally good for brunch or dinner. For a variation, chop the ham and stir it, along with the grated cheese, into the batter. Serve the waffles lightly buttered, with a mixed-fruit salad alongside.
- 1 cup (5 oz./155 g) buckwheat flour
- 1 cup (5 oz./155 g) all-purpose flour
- 2 Tbs. sugar
- 2 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 1/2 cups (12 fl. oz./375 ml) whole milk
- 1/2 cup (4 fl. oz./125 ml) canola oil
- 2 large eggs
- 3/4 lb. (375 g) sliced Virginia or Black Forest ham
- 2 cups (1/2 lb./250 g) shredded cheddar cheese
- 2 small tomatoes, sliced (optional)
In a bowl, whisk together the flours, sugar, baking powder and salt. Add the milk, canola oil and eggs and whisk until smooth. Set aside.
Preheat a waffle iron and coat lightly with cooking spray. Pour some of the batter onto the waffle iron and cook according to the manufacturer’s instructions until the waffle is golden brown, about 3 minutes. Repeat with the remaining batter, keeping the waffles warm as they are made.
Preheat a broiler. Line a baking sheet with aluminum foil.
Break or cut the waffles into quarters. Place half of the waffle pieces on the baking sheet and top with the ham and cheese, dividing them evenly. Slip under the broiler about 4 inches (10 cm) from the heat source and broil until the cheese melts, about 2 minutes. Remove from the broiler.
Top each sandwich with a tomato slice and another waffle piece. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma School Night, by Kate McMillan (Weldon Owen 2015)