Pão de Queijo Waffles (Brazilian Cheese Waffles)
Why this recipe works
- Crisp outside, chewy centre: Tapioca starch gives the waffles the elastic bite associated with pão de queijo, while the waffle iron creates golden, crisp ridges.
- Fast batter: The batter is whisked together in one bowl, rested briefly, then cooked straight away in batches.
- Short ingredient list: Egg, milk, oil, cheese and tapioca starch create a distinctive savoury waffle without yeast, flour or lengthy preparation.
Get the most out of this recipe
Timing notes
- Let the batter stand briefly: A short rest allows the tapioca starch to hydrate, helping the batter thicken slightly before it goes into the waffle iron.
- Best served hot: The waffles are at their crispest straight from the iron, before steam softens the edges.
Ingredient notes
- Use tapioca starch: Tapioca starch is essential for the stretchy, chewy texture; standard wheat flour will not give the same pão de queijo-style result.
- Finely grate the cheese: A fine grate helps the Parmesan fold evenly through the batter and melt into the waffle rather than clumping.
- Cheese changes the salt level: Parmesan-style cheeses vary in saltiness, so taste and adjust the seasoning if needed.
Texture tips
- Cook until deeply golden: Pale waffles will be softer and less chewy-crisp, so let each batch colour properly before lifting the lid.
- Avoid stacking while hot: If holding batches, keep them in a single layer so trapped steam does not soften the edges.
Make-ahead tips
- Re-crisp before serving: Reheat chilled waffles in a toaster or in a 180°C (355°F) oven until hot and crisp.
- Freeze cooked waffles: Cool completely, freeze in a sealed container, then reheat from frozen in a 180°C (355°F) oven until piping hot.
Equipment you'll need
Ingredients
Instructions
- Heat the waffle iron and lightly brush the plates with a little of the olive oil. In a mixing bowl, whisk together the tapioca starch and fine sea salt.
- In a jug, whisk the eggs with the whole milk and the remaining olive oil until smooth. Pour into the bowl and whisk until you have a thick, glossy batter; it will look looser after a minute as the starch hydrates.
- Finely grate the parmesan, then fold it through the batter. Let the batter stand for 5 minutes so it thickens slightly.
- Spoon the batter into the hot waffle iron, close the lid and cook until deeply golden with crisp edges, 4 to 6 minutes depending on your machine. Repeat with the remaining batter, keeping cooked waffles warm in a low oven if needed.
Recipe notes
Tips
- For the best chew, cook the waffles until properly golden; pale waffles will be softer and less pão de queijo-like.
- If your waffle iron tends to stick, brush the plates with a little olive oil before each batch.
- If serving anyone vulnerable to foodborne illness, use eggs that are suitable for eating lightly cooked and make sure the waffles are cooked through and piping hot.
Substitutions
- Replace parmesan with grana-padano-cheese for a slightly milder, sweeter cheese flavour.
- Replace olive oil with sunflower-oil for a more neutral taste.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a toaster or a 180°C (355°F) oven until hot and crisp. Freeze in a sealed container for up to 2 months and reheat from frozen in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 6 servings
- Yield: waffles
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Eggs Milk
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