Ingredients
Equipment
Method
- Turn on your waffle iron and let it heat for 2 to 3 minutes until it's hot enough that water droplets sizzle on contact.
- Crack both large eggs into a small mixing bowl and beat them with a fork or whisk until the whites and yolks are fully combined and the mixture looks light and uniform.
- Add the shredded cheddar cheese to the beaten eggs and stir until the cheese is evenly distributed throughout the mixture.
- Stir in the vanilla extract, salt, pepper (if using), and any sweetener or additional seasonings you want. Mix until everything is combined.
- Brush a thin layer of melted butter or cooking spray onto the hot waffle iron plates to prevent sticking.
- Pour about half of your batter (approximately 1/4 cup) into the center of the waffle iron.
- Close the waffle iron lid and let it cook undisturbed for about 2 to 3 minutes, or until the steam from the edges slows to almost nothing.
- Carefully open the waffle iron and look for a golden-brown exterior with slightly darker spots where the cheese has caramelized. If it looks pale or feels soft, close it for another 30 seconds.
- Use a silicone spatula or wooden spoon to gently lift the chaffle from the iron and transfer it to a serving plate.
- Repeat with the remaining batter to make your second chaffle. Serve immediately for maximum crispness.
Notes
Store cooled chaffles in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a waffle iron or toaster oven for best crispness. Use freshly shredded cheese for best results and avoid opening the waffle iron early to prevent sticking.