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Savory Waffles

Savory Waffles with Rosemary, Ham and Dubliner Cheese

Servings 7 square waffles
Author Brandon Matzek


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons fine grain sea salt
  • 1 3/4 cups buttermilk (be sure to shake up the carton before pouring and measuring)
  • 4 tablespoons butter, melted and cooled, plus extra for brushing
  • 2 eggs
  • 1 egg yolk
  • 1 cup (3.5 ounces) coarsely grated Kerrygold Dubliner cheese
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 pound (4 ounces) black forest ham, diced*
  • Maple syrup, for serving


  1. Add flour, baking powder and sea salt to a large bowl, whisking to combine and aerate. In a medium bowl, combine buttermilk, butter, eggs, and egg yolk, mixing until just combined. Pour the wet ingredients into the bowl with the dry ingredients, and stir until just combined. Don’t overmix here. It’s ok to have lumps, but make sure any large patches of flour are mixed in. Stir in Dubliner cheese and rosemary, then let the batter sit at room temperature for 30 minutes.
  2. Preheat a waffle iron according to the manufacturer’s instructions. Brush the top and bottom plates lightly with melted butter to keep the waffles from sticking. Scoop 1/2 cup of batter in each well**, and using a spatula, spread the batter out to the corners. Sprinkle a heaping tablespoon of diced ham over each well, close the waffle iron, and cook until golden brown.
  3. Enjoy immediately with maple syrup. If making waffles for a crowd, prepare in batches and keep waffles warm in a 250°F oven until ready to serve.

Recipe Notes

* Instead of purchasing pre-sliced black forest ham, go to the deli counter, and ask for a 1/4-inch to 1/2-inch ham steak. A thicker steak is easier to dice, and the resulting ham chunks have a better texture inside the waffles.

**Waffle irons can vary greatly. The one I used here makes 4 square waffles. Adjust the batter and ham measurements accordingly.