Make it a great weekend with these Maple-Bacon Waffles. These tangy-buttermilk waffles full of sweet and savory bacon will have the whole family up and out of bed.
Ever since I bought my new waffle maker a couple of months ago, we have been trying all kinds of waffle recipes. This particular recipe makes a nice sturdy waffle and is great for breakfast, lunch or dinner. It’s far superior to an store-bought mix.
What I liked was being able to make my own maple flavored bacon and using either precooked or uncooked bacon to start.
I also appreciated that this recipe was not too sweet. I enjoy syrup, so when the waffle is too sweet, it’s just overkill.
This is great for those weekends when you are craving just a little something more special than just toast and coffee. However, it’s also perfect for a weeknight meal.
Preheat oven to 375 degrees; line a rimmed baking sheet with parchment paper. Lay bacon on sheet and brush both sides with 2 Tablespoons maple syrup. Bake turning once until crisp and browned, 20 to 25 minutes for uncooked bacon or 8 minutes for precooked bacon. Discard fat and lower oven temperature to 200 degrees . Coarsely chop bacon.
In a large bowl, mix flour, baking powder, baking soda and salt.
In another bowl, whisk buttermilk with canola oil, eggs, and remaining 4 Tablespoons maple syrup.
Stir buttermilk mixture into flour mixture. Fold in bacon.
Preheat your waffle maker and brush with a bit of oil. The waffle batter is very thick so I filled up a 1 cup measuring vessel with batter and poured most (maybe 3/4 cup) of batter onto the iron, spreading it around. This amount will vary depending on the size of your waffle iron.
Cook until lightly browned and crisp, about 4 to 5 minutes. Place waffle on a plate in the oven; cook remaining waffles. Serve with butter and syrup.
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