Friday, April 6, 2012

Maple-Bacon Waffles

Breakfast of champions. 
Prep time: 5 minutes                  |               Total time: 45 minutes                |           Yield: 6


· 3 cups all-purpose flour
· 1 Tablespoon baking powder
· 1 teaspoon baking soda· 1 teaspoon salt
· 2/3 cups canola or grape seed oil
· 4 large eggs
· 2 teaspoons vanilla extract
· 2½ cups buttermilk
· 6 tablespoons maple syrup
· 6-8 slices of bacon

1. Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Lay bacon on sheet and brush both sides with 2 Tbsp. maple syrup. Bake, turning once, until crisp and browned, 25 to 30 minutes or until crispy. Coarsely chop bacon.
2. In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend.
3. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and store. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.
4. Preheat a 7-inch waffle iron. Brush with a bit of oil and add 1/2 cup batter. Cook until lightly browned and crisp, 6 minutes. Place waffle on a plate in oven; cook remaining waffles.
5. Serve with additional maple syrup, if desired.

Source: Adapted from MyRecipes

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