Wheat flour, whole-grain, (3/4 cup) -- 4.5 oz
Baking powder -- 1 tsp
Maple syrup -- 1 tbsp
Eggs, whole, raw, fresh, (1 each) -- 2.5 oz
Milk, skimmed -- 4 fl.oz
Applesauce, canned, unsweetened, without added ascorbic acid (includes USDA commodity), (1/3 cup) -- 2.8 oz
Chives, fresh, finely chopped -- 1 tbsp
Chef-mate White Cheddar Cheese Sauce 6x106 ounce, (1 cup) --- 9 oz
Liquid smoke -- 0.5 tsp
Black pepper, ground -- 0.5 tsp
Maple syrup, (1/4 cup) -- 1.25 oz
Black pepper, ground -- 0.25 tsp
Chicken thigh without bone, or leg roasted (4 each) -- 16 oz
In a mixing bowl, combine flour and baking powder. With the mixer running on low, add 1 tablespoon maple syrup and egg, beat until combined. Add milk in a steady stream until a batter forms. Add applesauce and chives, increase speed to medium. Mix until batter is smooth. Reserve cold for service.
In a medium sauté pan, over medium heat combine White Cheddar Cheese Sauce, liquid smoke, and black pepper. Reserve warm for service.
Pre-heat a waffle iron. Using a 6 oz. ladle, scoop the waffle batter onto hot waffle iron and cook until cooked through, per waffle iron’s instructions.
Combine 1/4 cup maple syrup and 1/4 teaspoon black pepper. Glaze each piece of roasted, warm chicken with 2 tbsp. of the maple glaze.
To make one portion, top half of a waffle with 1 chicken thigh or leg. Drizzle with ¼ cup smoky cheddar sauce and serve immediately.
Use premade waffles, if desired.