– A sprinkle of black pepper (to remind us life’s got a bit of spice)
Directions:
1. Preheat your waffle iron and give it a brush of butter or a spray of non-stick oil. We don’t want those chaffles stickin’ – that’s a dance nobody enjoys.
2. In a medium mixing bowl, whisk together the eggs until they’re just starting to froth, like the top of a gently babbling brook.
3. Stir in the shredded cheese, chopped ham, and your seasonings – the garlic powder if you’re using, salt, and pepper until the mixture becomes one big happy family.
4. Scoop about a quarter of the mixture onto the hot waffle iron, spreading it slightly so it’s like an outstretched hand ready to greet you. Close the iron and cook until the chaffle is golden and slightly crisp – usually about 3 to 5 minutes, but irons do like to march to the beat of their own drum.
5. Carefully remove the chaffle from the iron and let it rest for a moment on a wire rack. A good chaffle, like any good tale, needs a moment to set.
6. Repeat with the remaining batter, then serve warm, with a knowing nod to the simple joys of Midwestern creation.
Variations & Tips:
– Find yourself thinking on Swiss or Gouda, instead of Cheddar? Follow your heart, dear. Cheese is as personal as the quilt on your bed.
– A little fresh chive or parsley sprinkled into the batter can bring a spot of green to these golden delights.
– To store your chaffles for another day’s delight, just cool them completely and then keep them in a sealed bag in the refrigerator. They warm up nicely in a toaster or back on the waffle iron for just a minute or two.
– And for those avoiding pork, cooked chicken or turkey ham make fine stand-ins. Remember, the heart of this recipe is the ingenuity that comes with making do, so feel free to make adjustments with what’s at hand.
Now, go on and enjoy this little nod to our past that fits just right in our present.
