I’m beginning to think that I should change my blog from baking to all breakfast. That’s all I seem to be doing lately. I’m not going to lie. I’ve been extremely busy recently (and my budget’s been a little tight), so I haven’t done anything too fancy. But if there is something I always have in the house, its breakfast food. You can have it for breakfast, lunch or dinner, and since I don’t like eggs, I tend to make a lot of muffins, biscuits, scones and you guessed it, waffles. This past weekend, I made bacon waffles. It’s two of my favorite foods together, bacon and waffles. And I love bacon with a little maple sweetness, so this was perfect.
If you want to get really technical with this recipe, take some time to consider the type of bacon to use in this waffle recipe. I went with a cherry wood which has a little sweetness, but not as sweet as maple bacon. Applewood would work very well too, and if you wanted it a little smoky, try a hickory bacon. Or just use bacon, any bacon because bacon is awesome and it’s going to be great.
I made sure to sprinkle more bacon on top of the waffles before serving and I even made a little adult version of syrup for myself by added a little bourbon. It really brought everything together. If you have a bacon, or ever better a bacon and bourbon fan in your family, make these waffles!
- 10 strips of bacon cooked crisp and roughly chopped
- 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron
- 2 cups all-purpose flour
- ¼ cup packed light-brown sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs (, separated, room temperature)
- 2 cups buttermilk (, room temperature)
- 1 teaspoon pure vanilla extract
- Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter. Gently stir all but ¼ of the bacon. You’ll save that for garnish later. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter. For serving, sprinkle remaining bacon top and add syrup.