You don’t even know you need these waffles. But you do. And you should definitely make them. Like, now.
But before we go any further, can we take a moment to appreciate the photography work on the right?
If you could see me in my apartment photographing food you would laugh. Reflector propped up on the chair, bottle of maple syrup in my fully outstretched left hand, trying to capture it with my macro lens in my right, with a Tasmanian Devil-like trail of dirty dishes in my wake.
Somehow, that hot mess of a situation produced this photo. A pile of toasty, bacon-y waffles literally dripping with maple syrup. It's a beautiful thing.
But I digress. Back to actually making these waffles that you need so very badly.
First, let's discuss the bacon. How do you normally cook bacon? Unless you said the oven, you are doing it all wrong. Oven is the way to go. It cooks evenly and you have perfect control of how it crisps up. I like to place it on a cooling rack, over a pan lined with foil to catch the grease for easy clean up. Sprinkle the bacon with muscovado sugar (or, you can use brown sugar if you like). Bake for about 15-20 minutes at 400 degrees until fully cooked and slightly crispy.
Oh, and however many pieces of bacon you need for this recipe (8 for a full, 4 for half), just go ahead and add two slices to that. Trust me, you will thank me later. The reason? This bacon is so ridiculously tasty that you won't be able to keep your hands off of it when it comes out of the oven. This way, you can enjoy some bacon while leaving enough for your waffles.
Preheat your waffle iron. I sort of wish I had a big chunky Belgian waffle iron, but I don't. I have a regular one. Oh well. Whisk together the wet ingredients in one bowl, and the dry in the other. Stir together until just combined (don't overstir!) and add the bacon. Now you're ready to get your waffle on.
And by the way, if you're wondering why I didn't completely fill the waffle iron with batter to make the perfectly round waffles it's because I was going for the jagged-edge look to appear more rustic.
Because bacon waffles are rustic. Like Montana rustic. (I'm from there, so I can say that). I'm so rustic. (Not really, but for these purposes I am). Ok, enough about me. Go make these waffles. You need them.
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: breakfast bacon waffles
- 8 slices applewood smoked bacon (Plus 2 more for snacking)
- 2-3 tablespoons, plus 1/2 cup muscovado sugar (or brown sugar)
- 3 cups flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 eggs
- 2 1/2 cups buttermilk
- 2/3 cup Safflower oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and place a rack of some kind on top. Spray with cooking spray and arrange bacon on rack. Sprinkle with muscovado or brown sugar. Bake until bacon starts to crisp and sugar caramelizes, about 15-20 minutes. Cool and chop into small pieces.
- Preheat waffle iron. Whisk flour, 1/2 cup muscovado, baking soda, baking powder and salt together in a bowl. Whisk eggs, buttermilk, oil and vanilla extract in another bowl. Fold the two mixtures together, taking care not to over mix. Add the bacon.
- Pour batter into hot waffle iron coated with cooking spray and cook until brown. Serve hot with butter and maple syrup. (Can keep waffles warm in a 200 degree oven while you cook everything).
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