Cheese Waffles

By Craig Claiborne and Pierre Franey

Updated May 8, 2023

Total Time
20 minutes
Rating
4(53)
Comments
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One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal, various cheeses, nuts (such as pecans or hazelnuts), and so on.

Featured in: FOOD; MEMORIES OF WAFFLES

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Ingredients

Yield:Four to 14 waffles, depending on the size of the waffle iron
  • 1½cups flour
  • Salt to taste, if desired
  • 2teaspoons baking powder
  • 2whole eggs
  • 1½cups milk
  • ¼cup melted butter
  • ¼pound Cheddar cheese, finely grated, about 1 cup
  • ¼pound freshly grated Parmesan cheese
  • 2egg whites, stiffly beaten
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)

263 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 354 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sift together the flour, salt and baking powder.

  2. Step 2

    Beat the whole eggs, and gradually beat in the milk and butter. Add the flour mixture and beat with a wire whisk until smooth. Add the cheeses and beat until thoroughly blended.

  3. Step 3

    Fold in the egg whites. There should be about four cups.

  4. Step 4

    Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

Ratings

4 out of 5
53 user ratings
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Comments

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Jennie

I thought these were fine but not great. We got 8 squares (2 4-part waffles), so 8 servings, and froze 4 to toast next time. Not sure what they needed. We ate them with the Tomato-Fennel Soup on this site (5 stars for that!).

Monica Roberts

These are fantastic. Flavor and texture are incredible. Served with a blackberry pepper jam. Made them in May when my garden chives were abundant. I only added about 1/4 cup of fresh chopped chives. It wasn’t enough. Next time, I will add 2 or 3 times as much.

Katie-Pie

We also substituted 1/3 of the flour for cornmeal. We ate them with chili for dinner. Then we used the leftovers to turn into Navajo tacos (Utah fair food...) by toasting them with taco meat and cheese on top and adding shredded lettuce and some curry ketchup. It was crazy good.

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