Here's an easy recipe for savoury cheddar cheese waffles made. These savoury waffles make a great lunch or light dinner served with a salad on top, or a salty-sweet breakfast with bacon or fried chicken and maple syrup.
In a large bowl, whisk together the flour, baking powder, salt, cheese, and pepper.
In a separate bowl, combine the milk and eggs. Pour the mixture over the dry ingredients and stir to combine into a batter. Fold in the melted butter. Let the batter rest for 30 minutes at room temperature.
Preheat the waffle iron. Brush a little canola oil on both sides of the waffle iron and cook the waffles according to the manufacturer's instructions. Cook the waffles until they are a light golden. Do not let the waffles brown too much as the cheese will burn.
Serve the waffles with maple syrup or a light salad of mâche, chili pepper, salt, pepper, lemon juice and olive oil.
Notes
For lighter waffles, you can replace the two eggs in the batter with 100 grams of egg whites (like Burnbrae Naturegg Simply Egg Whites, found in the dairy fridge case at most grocery stores in Canada, usually on a shelf next to the cartons of eggs).
You can replace the cheddar cheese with any grated semi-firm or hard cheese that is flavourful (like parmesan), or even a crumbled soft cheese like blue, goat, or feta cheese.
To make these waffles, I used a very basic waffle iron that makes heart shaped waffles, similar to this one on Amazon.
Serve these savoury waffles with eggs and bacon and maple syrup (for a salty-sweet breakfast) or even fried chicken (for a play on chicken and waffles). You can also serve them with smoked salmon and sour cream with chopped herbs (chives, dill, etc), or serve them plain with a lightly dressed salad for a light breakfast or lunch.
Place finished waffles on a cooling rack over a baking sheet, then place in a warm oven, around 200 °F (93 °C). Note that if you pile the waffles on top of each other, they will become soft and may deflate. Keep them warm in a single layer to keep their texture.