Waffles from leftovers from Easter breakfast
This Easter I found myself in a wonder – how to use an unexpected excess of ham. I order the ham unseen and it is usually about the stated weight, and this time I fell for a piece that weighs a kilogram more than expected. Ok, no lamb for lunch, we’ll be repeating Easter breakfast all day and I have time to figure out how to use it differently. Easter Monday is non-working which means I can prepare waffles for breakfast and stuff some of the excess into them.
- 2 eggs
- 360 ml of milk
- 50 ml of oil
- 220 g Bakin ‘bread flour mix or 170 g Schar mix B flour
- 2 teaspoons baking powder
- pinch of salt, freshly ground pepper to taste
- 150 g of ham
- spring onions (to taste)
Beat the eggs in a bowl. Add milk, oil and spices. Add flour and baking powder. Stir in the finely chopped ham and onion. Let the mixture stand for 15 minutes, during which time heat the waffle maker. Bake the waffles according to the manufacturer’s instructions.
- 200 g sour cream
- 2 tablespoons tartar or mayonnaise
- freshly ground pepper (to taste)
- garlic granules (to taste)
Mix all the above ingredients and serve with waffles. Good apetite!