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Author Notes: These are our go-to savory cheesy waffles come weekend time. 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 just 8 and it's not as good!). Serve warm and enjoy with all of the brunch fixins: crispy bacon, lox, see more suggestions below. —Hana Asbrink
Makes about 8 to 10 waffles
- 4.5 ounces butter (about 9 tablespoons)
- 13.5 ounces all-purpose flour (about 1.75 cups or 4 deciliters)
- 1 teaspoon baking powder
- 2 eggs
- 7 ounces whole milk (about .875 cups or 2 deciliters)
- 7 ounces cold water (about .875 cups or 2 deciliters)
- 1 cup grated extra sharp cheddar cheese (like a nice aged English or Irish cheddar); grated pecorino is also super, if you want more bite!
- 1 teaspoon kosher salt (more or less, depending on how salty the cheese is)
- In a small saucepan, melt the butter. Turn off the heat and let it cool a bit.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk the eggs. Add the milk. Slowly add in the dry ingredients while continuing to whisk. Stir until 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, whisk everything to combine.
- Add the grated cheese, whisk to combine. You can also change to a wooden spoon now to make it easier.
- Cook up waffles according to waffle maker's directions (make sure they're nice, golden, and crisp!). Serve immediately. If making for a large group, put finished waffles on a cooling rack over a baking sheet, placed in a warm 200°F oven. Enjoy with a variety of savory toppings: crispy bacon, smoked salmon, sour cream or crème fraîche, thinly sliced onion, chopped chives, chopped dill, capers, a variety of roes (whitefish, bleak, tobiko, or even caviar if you're feeling fancy).
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