Aired February 8, 2011

Ingredients
2 cups buckwheat pancake and waffle mix
2 tablespoons melted butter
2 large eggs
1 1/2 to 2 cups regular milk or 2% milk, divided
1 tablespoon dried Herbes de Provence or 3 tablespoons fresh herbs, finely chopped
1/3 pound Gruyre cheese, shredded (about 3/4 to 1 cup)
1/4 pound mild deli ham, sliced and chopped
Salt and white pepper
1 scant tablespoon Dijon mustard
Warm honey, for drizzling or 4 eggs, up or over
Preparation

Combine waffle mix with melted butter, eggs and 1 1/2 cups milk and herbs. Once well-combined, stir in cheese and ham, and season lightly with salt and pepper. Add mustard and a little more milk until just pourable. Cook in waffle iron until crisp, then top with warm honey or an egg up or over.

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