Cheese waffles in a waffle iron

Fluffy and soft waffles for breakfast for the whole family. These waffles rise well and, thanks to the waffle iron, do not burn a bit, which is rare for my baking with cheese. The minimum amount of oil during frying is also an important plus. And, of course, the taste. He's on top.

UnicornSteak

The author of the recipe

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Composition / ingredients

Servings:

Eggs

Milk

Wheat flour

100

Baking powder

Sunflower oil (Plus some for greasing the plates)

Ground coriander

to taste

Hard cheese

Salt

to taste

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

Step-by-step cooking

Cooking time: 30 min

Step 1:
Break the chicken eggs into a bowl (I have a tall glass from a blender). Add milk and a pinch of salt there, if you need it. Count on the salt from the cheese, so as not to over-salt the dough.
Step 2:
Beat the mixture with a mixer until smooth and light bubbles form.
Step 3:
Add baking powder for the dough. Together with the eggs, the baking powder is responsible for the splendor in baking.
Step 4:
Add premium flour and ground coriander. In general, spices here can be absolutely any that you prefer. Thanks to this moment, the waffles will taste a little different each time.
Step 5:
Add sunflower oil. Sunflower oil can be replaced with any other vegetable oil. For example, olive oil waffles will be slightly greenish :) But quite a bit, not critical.
Step 6:
Mix the dough with a mixer for 30 seconds.
Step 7:
The last ingredient is cheese grated on a fine grater. Mix the mixture again with a mixer and the dough is ready. The cheese should have a pronounced taste, otherwise it will not be too felt in the finished waffles.
Step 8:
The dough should not turn out liquid. It should not last long, but it is good to keep the groove from the whisk or spoon.
Step 9:
Preheat the waffle iron according to the instructions. And lubricate both plates with a drop of sunflower oil. Do this with a cooking brush so as not to get burned.
Step 10:
Put the dough on the bottom plate of the waffle iron. It is not worth putting a lot of dough, so that when baking it does not go beyond the edges of the molds. Here you need to get used to your waffle iron model. Close the lid and bake the waffles for 4-5 minutes. It will be different for everyone, because of the factory parameters of the unit. I have a 450W waffle iron. I baked each batch for exactly 5 minutes.
Step 11:
During cooking, the lid can be lifted. The landmark is a ruddy color. It is better to get ready waffles with cooking tongs with heat-resistant grips, so as not to damage the non-stick coating of the waffle iron.

We really liked the waffles, especially hot. But personally, as a big fan of cheese, I will add more of it next time. Twice :)

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

The longer the waffles are baked, the more crispy they become. But the main thing here is not to overdo it, otherwise the waffles will burn. Brown them until golden brown.

Bon appetit!