Savory Waffles

• 2 cups waffle and pancake mix
• 2 eggs
• 2 cups milk
• 2 tablespoons vegetable oil
• Salt and pepper
• 3/4 cup grated rennet-free Parmesan cheese
• 1/2 cup grated rennet-free Gruyere or similar cheese

1. Preheat oven to 200 degrees and place a waiting plate to warm inside.
2. Heat a waffle maker until a flick of water beads and bounces around.
3. In a bowl, add waffle mix, eggs, milk, oil, salt and pepper, and mix until just combined, adding more milk if the mix is too thick.
4. It should be the consistency of pudding.
5. Then fold in the cheeses.
6. Lightly butter the waffle maker, and spoon judicious dollops of the mix onto the center of the hot waffle iron and spread just a bit.
7. The mix will spread when the lid closes and expand as it cooks, so adding too much will be a bit messy as it bubbles out the sides.
8. As the waffles finish, use a fork to lift them off and put them in the oven to stay warm while the rest are made.
9. Waffles are best served warm.
10. Freeze any leftover waffles to enjoy later.

waffle, eggs, milk, vegetable oil, salt, parmesan cheese, gruyere

Taken from cooking.nytimes.com/recipes/1015478 (may not work)