A. Wildwood & Waffles : homemade mini waffles infused with Wildwoodcheesefrom Stonetown Artisan Cheese, St. Marys, ON and Ontario maple syrup, topped with local Maple Butter from Sheldon Creek Dairy, Loretto, ON)
B. Sliced Niagara peaches with cinnamon
C. Pan seared asparagus with poached eggs from Conestoga Farms, ON and Wildwood cheese from Stonetown Artisan Cheese, St. Marys, ON
D. Ontario bacon and sausages
E. Deconstructed yogurt bowl: Ontario Greek-style yogurt with bee pollen, mint, honeycomb, maple oats and pumpkin seeds
Preheat oven to 300°F (150°C).
Heat waffle iron according to manufacturer’s instructions.
Meanwhile, in a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In another bowl, whisk egg and whisk in buttermilk and butter. Pour into flour mixture and stir to combine. Stir in ham and cheese.
Spray waffle iron with cooking spray. Ladle about 1/2 cup (125 mL) of the batter into waffle iron and close lid. Cook for about 3 minutes or until golden brown. Place on baking sheet and keep warm in oven. Repeatwith remaining batter. (For smaller waffles, use 1/4 cup (60 mL) of the batter in waffle iron.
Serve alongside your favourite brunch items and drizzle with maple syrup if desired
Tip: You can also cut your regular size waffles into quarters to serve them on your brunch board.