My husband’s favorite breakfast is cheesy waffles. Simply put this is made with plain waffle batter and some grated cheese. The technique that makes this special is that the cheese is not blended in with the batter but is sprinkled on the raw batter before the lid is closed. Doing it this way creates a crusty topping that gives the waffle an extra flavorful crunch! Top with peeled chopped apples (any kind) sautéed in a little butter with cinnamon and some sweetener, if needed. My father used to eat apple pie with a slice of melted cheddar on top. This is a breakfast version of all those wonderful flavors. You really can use any kind of cheese and I would suggest trying it with different kinds each time to determine your favorites. There are the predictable cheeses like, cheddar (mild and sharp), jack and mozzarella but then there are more flavorful cheeses like feta, cotija, parmesan, manchego. Try them all! The batter can be your favorite family recipe or a mix. I am including a recipe which was featured in my breakfast book. These are very light and fluffy and do require a little effort but once you get used to the steps it comes together easily. Bon Appetit! Recipe: ¾ cup flour ¼ cup cornstarch ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda ¾ cup buttermilk ¼ cup milk ¼ cup vegetable oil (you can try it with less) 1 large egg, separated 1 tablespoon sugar ½ teaspoon vanilla In one bowl mix all the dry ingredients, minus the sugar. In a second bowl measure the buttermilk, milk, oil and egg yolk and stir together. In a third bowl place the egg white and beat it to soft peaks. Add sugar and vanilla and continue beating till firm and glossy. Pour the buttermilk mixture into the dry ingredients and whisk until just blended. Add the beaten whites and fold in gently. Pour onto hot iron and cook as usual.