Prepare Dry Ingredients: Sift 1 cup of all-purpose flour, 2 teaspoons of baking powder (NOT Baking Soda), and ¼ teaspoon of sea salt into a large mixing bowl. Mix well with a wooden spoon.
Prepare Wet Ingredients: Heat a saucepan over medium-low heat, pour in 1 cup of 2% milk, ⅛ cup of unsalted butter, ⅛ cup of peanut oil, 1 tablespoon of honey, and 1 teaspoon of vanilla extract. Mix until the butter and honey have fully melted, then turn off the heat.
Separate Egg: Crack an egg and carefully separate the egg whites from the yolk. Pour the egg whites into a small mixing bowl and the egg yolk in a medium mixing bowl.
Combine Yolk and Milk Mixture: Break up the yolk with a whisk, temper the yolk with a small amount of the warmed milk mixture. Mix well and slowly pour in the remaining warmed milk mixture as you continue to mix.
Egg Whites: Use an immersion blender with a whisk attachment to beat the egg whites to stiff peak.
Combine Dry & Wet Ingredients: Slowly pour the egg mixture into the dry ingredients along with 2/3 of the freshly grated parmesan cheese. Fold and mix gently with a silicone spatula. Do not over mix. Having some lumps in the waffles batter is okay! Gently fold in the stiff peak egg whites and let the mixture rest. Cook Waffle: When your waffle maker is hot and ready, pour in roughly ⅓ cup of the waffle batter, place ⅓ cup of pulled pork and some freshly grated parmesan cheese on top. Then, pour in roughly ¼ cup of waffle batter to cover all the ingredients. Close the lid of your waffle maker and cook for roughly 5 – 6 minutes. Note: this measurement and timing are for my Belgian Waffle Maker. Please adjust accordingly.
Crisp Outer Layer: Open the waffle maker and check if it's golden brown in color with some darker cheese spots. Remove the pulled pork savory waffles carefully from the waffle maker and immediately flip it up in the air a few times. This will instantly develop a crisp outer layer.
Serve: Serve immediately with maple syrup or just eat it as is! Enjoy!!