2 Cups all purpose flour
3 Tbsp sugar
4 tsp baking powder
1 tsp Porcini Mushroom Sea Salt
1 tsp Anise Seed, Whole
1-1/2 Cups milk, room temp
3 Tbsp Eureka Lemon Olive Oil
3 Tbsp melted butter, cooled to room temp
1 Cup shredded cheese; (cheddar, pecorino, gouda, etc.)
Preheat your waffle iron until it is good and hot.
In a large bowl, sift together dry ingredients, then combine them thoroughly with a whisk.
In a separate bowl, whisk the eggs until consistency is foamy, then stir in milk, melted butter, olive oil and shredded cheese.
Slowly add wet ingredients to dry ingredients, stirring, until just combined — batter will still be a bit lumpy. Don’t over mix!
Spray waffle iron with non-stick spray and heat. Add batter per waffle iron directions. Cook, without opening the waffle iron, until the edges of your waffle are golden brown and crisp, probably about 2-4 minutes.