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.
Ingredients
4 1/2 oz. Wheat flour, whole-grain
1 tsp. baking powder
1 tbsp. maple syrup
1 ea. egg(s)
4 fl. oz. Milk, skimmed
1/3 cup Applesauce, canned, unsweetened, without added ascorbic acid
