She Strengthens

Savory Waffles: A Delicious Twist on a Breakfast Classic

A Cheesy Take on Waffles

Imagine starting your day with a crispy, golden-brown waffle, infused with the rich flavor of Irish cheddar cheese. Sounds enticing, doesn’t it? This savory waffle recipe is a game-changer for breakfast enthusiasts, offering a perfect substitute for bread in a BLT or as a base for creamy turkey or buttermilk fried chicken.

The Star of the Show: Irish Cheddar Cheese

Irish cheddar, often labeled Kerrygold or Dubliner, is an aged cow’s-milk cheese that boasts the sharpness of cheddar and the crumbly texture of Parmesan. You can find it in the dairy section of most well-stocked grocery stores or online.

Plan Ahead for a Stress-Free Breakfast

To make the most of your time, prepare the waffles ahead of time and refrigerate them for up to 24 hours or freeze them for up to 1 month. When you’re ready to serve, simply toast them in a 325°F oven directly on the rack until warmed through, about 5 to 7 minutes.

Get Ready to Cook

Here’s what you’ll need:

• 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

Let’s Get Cooking!

1. Preheat and Prepare: 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.
2. Mix and Mingle: Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside. In a second large bowl, whisk the eggs until just broken up, then add the milk and melted butter, whisking constantly until evenly combined. Stir in the cheese until well combined.
3. Combine and Conquer: Add the milk-cheese mixture to the flour mixture, stirring with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.
4. Heat Up the Iron: 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.

Yield: About 6 Belgian waffles
Difficulty: Easy
Total Time: 1 hour