Bobby Flay Cheddar Waffles Recipe
These cheddar waffles are on a whole different level—crispy outside, cheesy inside, and loaded with savory edges. Serious yum, guys!I like using a sharp aged cheddar because it holds up better against the rich buttermilk base and adds just the right kick.Bobby’s recipe uses a bit of cornmeal, and that gives the waffles a light crunch without drying them out.I just gotta share how great this works with fried eggs or smoky bacon layered on top!Don’t be tempted to overmix—leave a few small lumps in the batter for a lighter texture when cooked.If you want more heat, add a pinch of cayenne or hot sauce to the batter.
Servings: 4
Ingredients
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp Black Pepper freshly ground
- 2 cups Cheddar Cheese shredded
- 2 large Eggs
- 1 1/2 cups Whole Milk
- 4 tbsp Unsalted Butter melted
- 1 tbsp Sugar
- 1/4 cup Canola Oil
- Cooking Spray for waffle iron
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions and give it a good coat of cooking spray.
- In a big bowl, whisk together the flour, baking powder, salt, black pepper, and sugar so everything’s nicely mixed.
- In another bowl, beat the eggs, then pour in milk, melted butter, and canola oil. Whisk until it’s smooth.
- Pour the wet ingredients into the dry and stir until just combined—don’t worry about a few lumps, really, it’s fine.
- Gently fold in the shredded cheddar with a spatula so it’s spread throughout the batter.
- Scoop the batter onto the hot waffle iron (amount depends on your machine), close the lid, and cook until the waffles look deep golden and crisp.
- Take the waffles out carefully and serve while they’re hot. They’re fantastic with sausage, sautéed apples, and maybe a little maple syrup if you’re into that.