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Cheese waffles in a waffle iron

Cheese Waffles in a Waffle Iron

Fluffy, soft breakfast waffles for the whole family. These waffles rise beautifully and, thanks to the waffle iron, don't stick or scorch at all—which is rare for my cheese bakes. Using only a touch of oil is another big plus. And, of course, the flavor is spot-on.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

Wheat flour

100

Baking powder

Sunflower oil (Plus a little for greasing the plates)

Ground coriander

Hard cheese

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 13 g

Fats 35 % 17 g

Carbohydrates 38 % 18 g

283 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

Step 1:

Crack the eggs into a bowl (I use the tall cup from my blender). Add the milk and a pinch of salt, if you want it—just remember the cheese brings its own salt, so go easy to avoid over-salting the batter.
Step 2:

Beat the mixture with a mixer until smooth and lightly bubbly.
Step 3:

Add the baking powder. Together with the eggs, it's what gives these waffles their lift.
Step 4:

Add the all-purpose flour and ground coriander. You can really use any spices you like here—that's part of the fun, since the waffles come out tasting a little different every time.
Step 5:

Add the sunflower oil. You can swap in any other vegetable oil—olive oil, for instance, will tint the waffles slightly greenish :) but just a bit, nothing to worry about.
Step 6:

Beat the batter with the mixer for 30 seconds.
Step 7:

The last ingredient is finely grated cheese. Mix it in with the mixer and the batter is ready. Use a cheese with a bold flavor—otherwise it won't come through in the finished waffles.
Step 8:

The batter shouldn't be runny. It should briefly hold the ridge left by a whisk or spoon.
Step 9:

Preheat the waffle iron per its instructions, then brush both plates with a bit of sunflower oil. Use a pastry brush so you don't burn yourself.
Step 10:

Spoon the batter onto the bottom plate. Don't overfill it, or it'll spill past the edges as it cooks—you'll get a feel for the right amount for your particular iron. Close the lid and bake for 4–5 minutes. Timing varies from machine to machine. Mine is a 450-watt iron, and I baked each batch for exactly 5 minutes.
Step 11:

You can lift the lid to check as they cook—go by the golden-brown color. Lift the finished waffles out with heat-resistant tongs so you don't scratch the iron's nonstick coating.

We loved these waffles, especially hot. Personally, being a big cheese fan, I'll add even more next time—maybe double :)
Be ready to need a little more or a little less flour than the recipe calls for. Go by the consistency of the batter rather than an exact amount. To steer clear of mistakes, read up on flour and its properties!
The longer the waffles cook, the crispier they get. Just don't overdo it or they'll burn—aim for golden brown.
Enjoy!