Recipe by Eshun Mott
1 1/4 cup whole wheat flour
1/4 cup cornstarch
2 tbsp cornmeal
1 tbsp granulated sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 1/2 cups buttermilk
1/4 cup melted unsalted butter
60 g shredded Black Forest ham, (about 2/3 cup)
2/3 cup grated cheddar
Combine flour, cornstarch, cornmeal, sugar, salt, baking powder and baking soda in a large bowl and stir until uniform. Make a slight well in the centre.
Crack eggs into the well in the dry ingredients and pour buttermilk and butter overtop. Stir ingredients with a fork until incorporated and you have a slightly lumpy batter. Stir in ham and cheese.
Preheat waffle iron and lightly grease with vegetable oil, if necessary.
Using about ⅓ cup of batter per waffle (depending on the configuration of your waffle maker), pour in batter. Cook for 3 min or until crisp and golden.
Serve with maple syrup or Tomato Jam.
Protein 20g, Carbohydrates 47g, Fat 23g, Fibre 5g, Sodium 917mg.