For the warm raspberry sauce:
2 cups fresh or frozen raspberries
1/4 cup sugar, plus more to taste
1/4 cup water
For the waffles:
2 1/2 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
2 tablespoons sugar
2 1/4 cups whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
6 ounces deli ham, diced small (about 1 1/2 cups diced)
3 ounces (1 cup) shredded Gruyère cheese
Powdered sugar, to serve
To make the raspberry sauce, combine the raspberries, sugar, and water in a small saucepan and set over medium heat. Bring to a simmer and cook until the raspberries break down into a thick sauce, 5 to 8 minutes. Taste and stir in more sugar if desired. Remove from heat.
To make the waffles, whisk together the flour, salt, and baking powder. In a separate bowl, whisk together the sugar, milk, eggs, and melted butter. Pour the wet ingredients over the dry ingredients and stir with a spatula to form a fairly thick batter. Stir in the ham and shredded cheese.
Warm your waffle iron. When the iron is ready, scoop enough batter into each square to just about cover the square. Cook until dark golden, typically about 4 to 5 minutes depending on your waffle iron. Transfer the cooked waffles to a cooling rack or serve immediately. Continue cooking the remaining batter.
To serve, put a spoonful of powdered sugar in a strainer and gently sift the sugar over the tops of the waffles. Serve with the raspberry sauce.
Waffles will keep refrigerated for a week and are best reheated in the toaster.
Recipe Notes
- Overnight Waffles: If you have the time, I highly recommend trying this recipe with our Overnight Yeasted Waffles.
- Buttermilk Waffles: You can substitute buttermilk for the milk in this recipe, but swap the baking powder for 1 1/2 teaspoons of baking soda.