Crispy, Cheesy Waffles

This recipe makes enough for my family of four, but it is easily doubled, tripled . . . quadrupled? ;)

Crispy, Cheesy Waffles
Prepare the Sour Milk:
2 T. apple cider vinegar plus enough milk to make 2 cups (let this sit for 5 minutes)

Combine Dry Ingredients:
1/2 cups flour (We have a grain mill and love the taste of freshly ground flour the best!  You can use whatever flour you have on hand. Substituting 1/2 c. of cornmeal is a delicious twist.)
1 t. salt
1 t. baking soda
1 1/4 t. baking powder

Combine Wet Ingredients
2 c. sour milk or buttermilk
1/4 cup oil or butter
2 eggs

Combine wet and dry ingredients (just enough and not too much!) until most of the lumps are gone.

Butter waffle iron.  Pour enough batter to fill your waffle iron about 2/3 full and sprinkle cheddar cheese or fiesta cheese blend on top. We use a Belgian waffle maker for this and it yields a very crispy, fluffy waffle.  When the waffle is ready, place it on a cooling rack for a few seconds to keep it from getting soggy.  You do not need a fork for this.  Just pick it up and eat it with your hands. I eat mine right off the cooling rack . . .

If cheese is not your thing, omit it and throw some butter and pure maple syrup on your plate.  And use a fork, please.