These are our go-to waffles come the weekend. We use a thinner waffle maker (the heart-shaped one, not the Belgian style), which results in a nice crisp waffle. Make sure you go for a really sharp cheese, like an aged cheddar or robust pecorino, as the cheese flavor gets muted in the cooking. Also, don't be tempted to use just a stick of butter; you need all 9 tablespoons. (I've tried going with just 8 and it's not as good!) Serve these warm and enjoy with all the brunch fixins: crispy bacon, lox, or one of the other suggestions below.
The best thing about this recipe is that it's easily adaptable; sometimes we'll omit the cheese and add a little sugar to the batter, topping the finished waffles with ice cream.
In a small saucepan, melt the butter. Turn off the heat and let it cool a bit.
In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs. Add the milk. Slowly add in the dry ingredients while continuing to whisk. Stir until any lumps are gone.
Slowly add the butter to the mixture and whisk until fully incorporated (you're aiming for a glossy batter, and you shouldn't see any fat along the sides of the bowl). Slowly add the water, whisking to combine. You might need to add more milk and/or water until you get a nice consistency (not too thin, not too thick).
Add the grated cheese, whisking to combine. You can also change to a wooden spoon now to make it easier.
Cook up waffles according to the waffle maker's directions. (Make sure they're golden and crisp!) Serve immediately. If making for a large group, put finished waffles on a cooling rack over a baking sheet, then place in a warm (200° F) oven. Enjoy with your choice of toppings: crispy bacon and maple syrup, smoked salmon, lox, sour cream or crème fraîche, thinly sliced red onion, chopped chives, chopped dill, capers, a variety of roes (whitefish, bleak, tobiko, or even caviar if you're feeling fancy).