- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 4 ounces serrano ham, chopped
- 2 ounces shredded Gruyère cheese
- ¼ cup snipped chives
- ½ cup cornmeal
- warm maple syrup, for serving (optional)
- 8 eggs, fried or poached, for serving (optional)
- roasted asparagus, (optional)
- Preheat oven to 225°F. Pre-heat waffle iron.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, sugar, salt, and black pepper.
- In a medium bowl, whisk together eggs, buttermilk, butter, ham, cheese, and chives. Gently fold the wet ingredients to the dry ingredients and stir. Add ½ cup cornmeal (I like adding at the end for extra texture), it’s ok to have a few lumps in the batter.
- Cook according to your waffle machine instructions. Place cooked waffles on a wire cooling rack, raised above a baking sheet; this will allow air to circulate and prevent waffles from getting soggy. Transfer sheet pan with cooling rack to oven to keep waffles warm while cooking the second batch. Serve waffles immediately with fried eggs, roasted asparagus, and maple syrup. Enjoy!