Some of you may feel that it would be too much of a hassle to make your waffles from scratch in the morning. Well, I do understand that – but there’s no need to worry!
If you want to take a shortcut just get some store-bought waffles, but I really do believe these are amazing. So what I do is I make a large batch of these waffles ahead and freeze them! That way I can always whip up a delicious breakfast or lunch, no matter how crazy my day gets. You could even have these for dinner, if you amp up the layers! Make these as big as you want to. Give these a try – I promise you won’t be disappointed!
Ingredients
FOR THE WAFFLES:
1 cup Gold Medal flour
1 cup fine cornmeal
2 tsp baking powder
1/2 tsp baking soda
2 cups plain Greek yogurt
5 tbsp Land O’ Lakes butter, melted
1/4 cup Trader Joe’s maple syrup
2 egg yolks
2 egg whites (beaten into stiff peaks)
FOR THE SANDWICHES:
2-3 slices of ham or turkey (feel free to add more)
1 cup grated cheese (choose your favorite kind)
optional: apple slices, lettuce, tomato slices
FOR THE TOPPINGS:
1/4 cup dijon mustard
2 tbsp pure maple syrup
Instructions:
Make the waffles:
Whisk flour, cornmeal, baking powder, baking soda in a bowl.
In a separate bowl combine yogurt, butter, maple syrup and egg yolks.
Mix together the flour mixture and the wet mixture.
Beat egg whites, and fold into batter.
Heat waffle iron. Spray with nonstick cooking spray. Cook the waffles.
Topping:
Combine mustard and 2 tbsp. of maple syrup.
Assemble the sandwiches:
Preheat oven to 350 F.
Place two waffles on a baking sheet. Spread some topping on each waffle.
On one waffle, layer on some cheese. Add your preferred toppings, then another layer of cheese. Top with the other waffle, mustard side down. Bake until cheese melts
USE RED NEXT PAGE LINK BELOW.
Quick tip: Make the waffles ahead and freeze them for later, to make these sandwiches quickly when you’re in a hurry!
