Bacon waffles? Yep, you read correctly and keep reading- you won't be sorry! Everything you thought you knew about waffles is about to change. . . for the better!
My inspiration for this recipe came from a local breakfast spot famous for their apple pancakes. Although, I've always loved savory dishes more than sweets, especially for breakfast and cannot resist the bacon waffles on the menu. They are the perfect combination of salty and sweet, soft and crispy. The secret to this recipe is separating the eggs and adding the beaten egg whites last. It makes the waffles light and fluffy. Try this recipe and you won't go back to Plain Jane waffles!
8 pieces bacon, cooked and crumbled
2 cups all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1 tbsp brown sugar
2 tsp baking powder
3 eggs, separated
2 cups buttermilk
1/3 cup melted and cooled butter (5 1/3 tbsp)
1 tsp. maple syrup
Using a paper towel, lightly grease your waffle iron with canola oil. Preheat your waffle iron according to directions.
In a medium bowl, mix the egg yolks, buttermilk, syrup and melted butter.
In a large bowl, whisk the dry ingredients well. Make a well in the center of the dry ingredients and add the wet ingredients, combining just until mixed.
In a third bowl whisk the egg whites until stiff. Using a spatula, fold the egg whites and bacon into the batter being careful not the over mix.
When your waffle iron is preheated, add enough batter to cover the iron and cook according to directions. Either serve immediately or keep waffles warm in an oven set to 225 Degrees F until all waffles are cooked. Serve with butter and syrup.
Makes about 4 Belgium Waffles