During my last visit home, my son and I spent the night with one of my best girlfriend’s, so our kids could hang out and we could catch up and have a little girl talk. The next morning we were trying to decide what to make for the kids for breakfast. We thought of waffles but wanted to make them a little snazzy. I starting poking through a cookbook and found a recipe for ham and cheese waffles. It sounded fantastic, (we’re both bacon lover’s so we substituted bacon for ham), and whipped up a batch. We received mixed reviews from the kids, but we loved it! Adding syrup sent us to waffle nirvana. If you like dipping bacon in syrup, or like adding cheddar to apple pie, you’ll love this recipe. Below is my regular Martha buttermilk waffle recipe; I just added bacon and cheese to taste.
Bacon and Cheddar Waffle
- 2 cups all-purpose flour ((spooned and leveled))
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 3-4 strips of bacon (, chopped (I love black forest dry rubbed bacon, but any bacon will do))
- ¼ cup shredded sharp cheddar or gruyere
- Vegetable oil (, for waffle iron)
- Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- Heat waffle iron according to manufacturer’s instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Sprinkle with bacon and cheese as desired. Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.