- 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