Author Notes: 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.
We've partnered with Bosch, makers of modern appliances like the Benchmark Induction Slide-In Range, to showcase a few ways to keep your friends and family together at the stovetop all year long. To learn more about this recipe (and see it in action), read the story A Savory, Cheesy Waffle That’ll Turn You into a Weekend Brunch Star. —Hana Asbrink
Makes: about 8 to 10 waffles
tablespoons unsalted butter
cups all-purpose flour (about 210g)
teaspoon baking powder
teaspoon kosher salt (more or less, depending on how salty the cheese is)
ounces whole milk, plus a bit more if needed
ounces cold water, plus a bit more if needed
cup grated extra sharp cheddar cheese (like a nice aged English or Irish cheddar); grated pecorino is also super, if you want more bite!
- 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).
- This recipe is a Community Pick!