If you have ever dipped your bacon in your pancake syrup and savored the resulting sweet-savory-salty deliciousness, this prosciutto waffles recipe is for you.
I discovered this recipe back in December when we decided to serve a waffle bar for Christmas brunch. We, of course, served our favorite light and crisp Belgian waffles but these savory prosciutto waffles with smoked gouda and Parmesan were a surprise favorite. It’s kinda like the fried chicken and waffles concept but a lot easier to eat and get all the flavor profiles in one bite.
With the craziness of the holidays, I honestly forgot about this recipe until last week. But I’m here to fix that and help you get your weekend brunch game on!
Tips for making prosciutto waffles
It’s important to note that the batter for these waffles is much thicker than a typical waffle recipe and won’t spread on its own. It will have the consistency that is close to a drop biscuit rather than a cake batter. Use the back of a spoon to spread the batter out in the waffle iron.
If you want the batter to be easier to work with, you can stir in 1-3 tablespoons of extra buttermilk.
I use a 2-slice (square) Belgian waffle iron from Breville and use a generous 1/4 cup of waffle batter for each slice. Given the thick consistency of this waffle batter, you may need to experiment with how much batter to use if you are using a circular waffle iron.
Add a fried egg on top. OK. I haven’t actually tried this tip but it sure sounds good. Please share if you try these waffles with a runny egg on top. I wanna know.
- 1 2/3 cups all-purpose flour
- 1/3 cup ground semolina flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon dried mustard powder
- 1 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated smoked gouda cheese
- 3 eggs, separated
- 1 cup buttermilk
- 1/4 cup olive oil
- 6–8 slices thinly sliced smoked prosciutto
- Maple syrup, for serving
- In a large bowl, whisk together the all-purpose flour, semolina flour, baking powder, baking soda, salt, sugar, and dry mustard. Add the grated Parmesan and gouda cheeses, then stir to combine. Set aside.
- In a medium bowl, whisk together the egg yolks, buttermilk, and olive oil. Set aside.
- In another bowl, beat the egg whites until stiff peaks form. Set aside.
- Pour the buttermilk mixture into the dry ingredients and stir with a spatula or wooden spoon until all the flour is absorbed (the batter will be very thick). Fold in the beaten egg whites with a spatula until just incorporated.
- Depending on the size of the waffle maker, spoon about 1/4 cup of the batter into each compartment of the waffle maker, so it covers the base. You will need to spread the batter out with the back of the spoon. Put a slice of prosciutto on top of the batter, tearing or folding the prosciutto as necessary to fit. Close the lid and cook following the manufacturer’s instructions until waffles are golden brown. Set the waffle on a cooling rack. Repeat with the remaining batter and prosciutto.
- Serve waffles warm with maple syrup.
Recipe adapted from the Pancakes and Waffles cookbook by Kate Habershon
Keywords: savory waffle, prosciutto waffle, prosciutto parmesan gouda waffle