Like pancakes, waffles are usually a sweet breakfast item, but here we make a savory version by adding shredded Irish cheddar cheese. These are a great stand-in for bread in a breakfast BLT, served with buttermilk fried chicken, or smothered with creamed turkey.
What to buy: Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that has the sharpness of cheddar combined with the hard, crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.
Game plan: You can make the waffles ahead of time and refrigerate them for up to 24 hours or freeze them for up to 1 month. To reheat, toast in a 325°F oven directly on the rack until warmed through, about 5 to 7 minutes.
- Yield: About 6 Belgian waffles
- Difficulty: Easy
- Total: 1 hr
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 2 large eggs
- 2 cups whole milk
- 8 tablespoons unsalted butter (1 stick), melted
- 2 cups shredded Irish cheddar cheese (about 5 ounces), such as Dubliner
- Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.
- Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.
- Place the eggs in a second large bowl and whisk until just broken up. Add the milk and, while whisking constantly, slowly pour in the melted butter until evenly combined. Add the cheese and stir until combined.
- Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.
- Heat a Belgian waffle iron to medium according to the manufacturer’s instructions. Once heated, fill it with batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter.