Our Favorite Savory, Cheesy Waffles

By lorik

Ingredients

• 8 to 10 to 10 waffles
• 9 9 9 tablespoons unsalted butter
• 1 3/4 1 3/4 210g) cups all-purpose flour (about 210g)
• 1 1 1 teaspoon baking powder
• 1 1 1 teaspoon kosher salt (more or less, depending on how salty the cheese is)
• 2 2 2 eggs
• 7 7 7 ounces whole milk, plus a bit more if needed
• 7 7 7 ounces cold water, plus a bit more if needed
• 1 1 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!

Details

Adapted from food52.com

Preparation

Step 1

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).