• 2 cups buckwheat pancake and waffle mix
• 2 tablespoons melted butter
• 2 large eggs
• 1 1/2-2 cups reduced fat milk or 2% milk, divided
• 1 tablespoon dried herbes de Provence or 3 tablespoons fresh herbs (parsley, sage, rosemary and thyme), finely chopped
• 1/3 pound Gruyère cheese, shredded (about 3/4-1 cup)
• 1/4 pound mild deli ham, sliced and chopped
• Salt and white pepper
• 1 scant tablespoon Dijon mustard
• Warm honey, for drizzling or 4 eggs, up or over

Combine the waffle mix with the melted butter, eggs, 1 1/2 cups milk and the herbs. Once well-combined, stir in the cheese and ham and season lightly with salt and pepper. Add the mustard and a little more milk, until just pourable. Cook in the waffle iron until crisp, then top with warm honey or an egg up or over.

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