Black pepper, provolone & prosciutto waffles (WSJ)

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Black Pepper, Provolone and Prosciutto Waffles

Total Time: 30 minutes, plus 8 hours for batter to rise Makes: 6 waffles

Ingredients

1¾ cups whole milk

2 large eggs

8 tablespoons lard, melted

2 cups all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1½ teaspoons instant yeast

1 tablespoon plus 1 teaspoon freshly ground, coarse black pepper

½ teaspoon paprika

½ teaspoon garlic powder

2 ounces provolone, grated (about 1½ cups)

¼ cup chopped sliced sopressata

¼ cup chopped sliced prosciutto

What To Do

1. In a saucepan, heat milk until just warm. In a small bowl, whisk together eggs and melted lard, then stir in warm milk. In a separate, larger bowl, combine flour, sugar, salt and yeast. Slowly whisk warm milk-lard mixture into dry ingredients until batter is smooth. Gently stir in pepper, paprika and garlic powder. Scrape down sides of bowl with a rubber spatula, cover with plastic wrap and refrigerate until batter doubles in size and flavors develop, overnight or up to 24 hours.

2. When ready to make waffles, remove batter from refrigerator. Whisk batter (it will deflate) and scatter in provolone, sopressata and prosciutto. Spoon batter into waffle maker and cook according to manufacturer's instructions. Serve waffles immediately or keep warm in a 200-degree oven. Garnish with additional prosciutto, if you like.