Sourdough Waffles with Ham and Cheese

Ingredients

• 6 ounces ham diced reduced-fat
• 3 tablespoons dijon mustard 
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 2.5 cups flour all-purpose divided
• 6 tablespoons maple syrup 
• 1.5 cups warm milk fat-free (100° to 110°)
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 6 ounces swiss cheese diced
• 0.5 cup warm water (100° to 110°)

Equipment

• bowl
• knife
• whisk
• measuring cup
• waffle iron

Directions

1. Dissolve yeast in warm water in a small bowl; let stand 5 minutes.
2. Add milk and oil, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 2 cups flour and sugar in a small bowl.
4. Add flour mixture to yeast mixture, stirring with a whisk until just combined. Cover and let stand in a warm place (85), free from drafts, 1 hour or until mixture is bubbly. Stir batter. Cover and refrigerate 24 hours.
5. Let batter stand at room temperature 20 minutes (batter will be thick and spongy). Coat a waffle iron with cooking spray, and preheat. Stir batter; add 1/2 cup flour, salt, and egg, stirring with a whisk.
6. Add cheese and ham; stir well. Spoon about 1/2 cup of batter onto hot waffle iron, spreading batter to edges. Cook 3 to 5 minutes or until done; repeat procedure with remaining batter.
7. To prepare sauce, combine syrup and mustard in a bowl; stir with a whisk.
8. Serve with waffles.