Crispy Ham And Cheese Waffles

• 3 cups Aunt Jemima Complete Pancake Mix (or Make Your Own)
• 2 whole Eggs
• 2 Tablespoons Unsalted Butter, melted
• 1/2 teaspoons Cracked Black Pepper
• 2 cups Water
• 1-1/2 cup Shredded Cheddar Jack Cheese
• 1 cup Cooked Ham, Cut Into Small Cubes
• 1/4 cups Powdered Sugar (optional)
• Syrup, For Serving

1. Preheat oven to 250 F.
2. Into a mixing bowl, add the pancake mix, eggs, butter, black pepper and water. Mix until all the lumps have been worked out. Add 2/3 of the cheese and the ham, and fold it into the pancake batter. Let this rest for about 5 minutes or so.
3. In the meantime, heat up your waffle iron according to manufacturer's instructions. Once the waffle iron is hot, spray both sides with cooking spray.
4. Ladle some batter into the waffle iron (use the amount specified on manufacturer's instructions) to ensure that all segments are filled. Close and seal the iron, give it a flip, and cook for about 5 minutes or so. Turn, and cook another couple of minutes. Open the waffle iron and make sure you are close to a golden brown. Once golden, sprinkle with a bit more cheese, close, and cook for a couple more minutes. This allows for this awesome crusty cheese that takes this waffle over the top. Did I mention I love baked and crispy cheese? Remove cooked waffle to a baking tray. To keep these warm and crisp, add the cooked waffles to a preheated 250 F oven. Repeat with remaining waffles.
5. To serve, add the waffle to a plate, drizzle with syrup, sprinkle with powdered sugar and serve alongside sausage or bacon.

pancake mix, eggs, unsalted butter, pepper, water, cheese, ham, ubc, syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/crispy-ham-and-cheese-waffles/ (may not work)