This recipe can be prepared in 45 minutes or less.

　　For this recipe we used a Belgian waffle iron, but a standard waffle iron will also work. The batter yields four 4-inch-square Belgian waffles or eight 4-inch-square standard waffles.

　　

Ingredients

Serves 2

　　vegetable-oil cooking spray

　　1 cup all-purpose flour

　　1 teaspoon baking powder

　　1/4 teaspoon baking soda

　　1/2 teaspoon salt

　　3/4 stick (6 tablespoons) unsalted butter

　　1 cup well-shaken buttermilk

　　1 large egg

　　4 thin slices prosciutto

　　

Accompaniments:

sour cream

　　pure maple syrup

　　

Step 1

Preheat oven to 250°F. Spray an unheated well-seasoned or nonstick Belgian waffle iron with cooking spray and preheat iron.

　　

Step 2

Into a large bowl sift together flour, baking powder, baking soda, and salt. Melt 5 tablespoons butter and in a small bowl whisk together with buttermilk and egg until combined. Stir butter mixture into flour mixture until smooth (batter will be thick).

　　

Step 3

Spoon batter into waffle iron, using 1 cup batter for two 4-inch-square Belgian waffles (see note, above) and spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles in same manner (do not respray iron).

　　

Step 4

In a large heavy skillet heat remaining tablespoon butter over moderate heat until foam subsides and cook prosciutto slices until crisp and golden, about 1 minute on each side.

　　

Step 5

Serve waffles with prosciutto, sour cream, and maple syrup.