Cheese Waffles

• 1 1/2 cups flour
• Salt to taste, if desired
• 2 teaspoons baking powder
• 2 whole eggs
• 1 1/2 cups milk
• 1/4 cup melted butter
• 1/4 pound Cheddar cheese, finely grated, about 1 cup
• 1/4 pound freshly grated Parmesan cheese
• 2 egg whites, stiffly beaten

1. Sift together the flour, salt and baking powder.
2. Beat the whole eggs, and gradually beat in the milk and butter.
3. Add the flour mixture and beat with a wire whisk until smooth.
4. Add the cheeses and beat until thoroughly blended.
5. Fold in the egg whites.
6. There should be about four cups.
7. Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron.
8. The volume will depend on the size of the iron.
9. Cover and cook according to the manufacturer's instructions.

flour, salt, baking powder, eggs, milk, butter, cheddar cheese, parmesan cheese, egg whites

Taken from cooking.nytimes.com/recipes/6374 (may not work)