Name: How to Make Ham and Cheese Waffles | Hilah Cooking
Uploaded: 2025-08-09T17:57:38.000Z
Duration: 8 min 58 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hey dudes, I'm Hilah, and today on Hilah Cooking, I'm real excited to be sharing a savory ham and cheese waffle recipe with you.

We're going to top them with a herb compound butter, and then a little runny fried egg on top of that.

So let's get started because it's super easy.

So the first thing, we're just going to melt some butter.

Need about, well about, we need exactly half a cup.

Since we need to be exact, I'm going to estimate it, and I'm just going to melt it in this little pot here.

Of course, you could use a microwave, which normally I would do, but the inside of my microwave is like real dirty right now, and I'm kind of embarrassed to show it to you.

So we're going to do it here on the stove, which is mostly clean.

It's kind of over a medium heat, so it melts, but doesn't burn.

I'm using 2%, but you could use whole milk.

You could probably use skim, but a little bit of fat is good, and it makes a lighter, fluffier, crispier waffle.

Kind of meets you in the middle there, dietary needs.

So once it's melted, turn it off, and add the milk, and just let it sit here, and that milk's going to cool the butter off so that we don't dump boiling hot butter into our flour.

I don't know why that's bad, but anyway, we're just going to leave that sit there, and measure some flour.

I get that question a lot when I don't specify what kind of flour, because I think that in

Europe and maybe like Australia and New Zealand, self-rising flour is really commonly used, and it's not so commonly used here in the U.S.

So if you see a recipe, a U.S. recipe, that doesn't specify, I can guarantee you it's all-purpose flour, and all U.S. recipes will specify if it's self-rising, so all-purpose.

Not a plug for King Arthur flour, although I do enjoy their flour products.

This is just a teaspoon of sugar, and add some salt, about a teaspoon.

That's probably about right, and the neighbor's dog.

Well, it looks like the doggy woke the baby up, but that's okay.

Maybe he'll just hang out in the kitchen with me.

Maybe we'll be able to get through this mess with a minimal amount of excess noise.

Make sure the date is good, and this little teaspoon, get all that out, a little teaspoon of sugar I put in there.

Feed the yeast would be an awesome name for a metal band that writes songs about gynecological issues.

Now we're going to dump our milk and butter in here and get that whisked up.

With waffles, you don't really need to make sure that the lumps are out.

Just as soon as there's not a bunch of dry patches of flour, then you're good.

I can count, and we'll get these whisked in.

As soon as the eggs are all incorporated, and there's no more streaks of egg white or egg yolk, this looks perfect.

We're going to cover it and put it in the fridge for 12 hours up to like 36 hours.

I'm just going to start telling all the brand names that I'm using until somebody gives me a lot of money for it.

I'm looking at you, whoever makes Glad Press'n Seal.

It's probably like some horrible company that is killing our planet.

I have one that I already made about 36 hours ago.

You could use Canadian bacon if you wanted to probably, or even like crispy cooked bacon that you crumble up really fine.

You want to cut it up pretty small like ham confetti, pork fetti.

If you don't want to use chives or can't find them, then you can use some green onions.

We just want about two tablespoons, and then of course I've got my shredded cheese, sharp cheddar I'm using, and I just bought it already shredded because I hate using cheese graters.

All right, so I'm just going to add in the ham, and then the chives, then the cheese.

Then you just mix it on in there, guys, and your dough will deflate a little bit.

That's fine and unavoidable, so just go with the flow like I am here, just embracing the chaos that my house has become with two dogs and a baby, and then plus the neighbor's dog that finally has shut up, knock on wood.

Okay, so I've got a Belgian waffle iron here.

If you don't have one of these, you can use a regular waffle iron.

The Belgian one just has deeper pockets or grid, so I'm going to scoop some of this in there.

Try not to put so much that it's going to overflow, and then close it, and most of them have a little light that tells you when it's done, but basically you just want to look for, it'll start to steam a lot, and then the steam will subside, and then you can open it, take a peek, see if it's brown enough.

If it doesn't open easily, that means it's not cooked, so just don't force it.

Whoa, shit, it's overflowing, really overflowing.

It smells like an awesome cheesy ham sandwich.

I'm just going to eat that one, throw this in the oven to keep warm, and then, so yeah, you can top these with butter, and maple syrup is actually surprisingly delicious.

I've got a compound butter here that I made yesterday that's scallions, green onions, whichever you call them, and lemon, which is delicious.

You can top them with hollandaise sauce, and then you can top it with like a runny fried egg.

So I'm just going to do this, and I'm just going to take a chunk out.

It's like chock full of ham and cheese, and I'm stoked.

Oh my God, I'm not even kidding you, and if you want to make it vegetarian, leave out the ham, no biggie.

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How to Make Ham and Cheese Waffles | Hilah Cooking

awesome

basically

embrace

versatile