Many years back, I went out to brunch with a pal at one of the places that has a wide-ranging menu of pages and pages of information.
I normally loathe this, as I don’t possess the sharpest decision making abilities. In a special small carton, I saw Bacon Waffle through my sleep-addled gaze and was intrigued.
Over the next 30 minutes, I came back to that page over and over again until my friend told me to purchase the darn thing. So I did and it absolutely was divine – buttery crispy batter with bacon bits throughout.
I promptly told the chefs on duty when I went to work the following day. The truth is, I couldn’t shut up concerning bacon waffles!. I told everyone who came to work that day and likely everyone in a 5 mile radius the entire week. Those things rock!
I had come to believe that bacon waffles were, hands down, the biggest thing ever and everyone had to understand about it. It was like I needed to convert the basic waffle heathens and was in a wild bacon waffle cult.
On my last day at the restaurant, my favourite chef made me some. It turned out to be a touching send off.
Afterward, I recognized it was not easy to make them at home. Through trial and error, however, I have figured it out.
I began with my favourite buttermilk waffle recipe and tweaked it until I enjoyed the results. My significant moment arrived when I added left bacon fat to the batter.
I love high-end bacon, but for this recipe I favor the inexpensive stuff.
Scatter the bacon in addition to the batter in the waffle iron – you’ll be able to command the quantity you would like in each individual waffle and it remains crunchy. The touches soften and you’ve got pork waffles, when stirred into the batter, the distribution per square is not appropriate.
Serves 3 to 4 people.
- ½ pound thick cut bacon, finely diced
- 1 tablespoon sugar
- 2 cups unbleached all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 3 large eggs
- 2 cups buttermilk
- 6 tablespoons unsalted butter, melted
- 2 tablespoons reserved bacon fat
1. Cut the bacon into rather small dice – about 1/8” or about the size of bacon bits.
2. In a heavy sauté pan over medium heat, cook the bacon until crispy. Drain on paper towels.
3. Measure off 2 Tablespoons of the rendered bacon fat for the batter and set aside.
4. In a large bowl, combine all the dry ingredients.
5. In a medium bowl, combine the buttermilk and the eggs, whisking to break up the eggs.
6. Make a well in the center of the dry ingredients, add the buttermilk/egg mixture and stir to just combine.
7. Add the melted butter and the bacon fat and stir only until just smooth, careful not to over mix.
8. Heat your waffle iron.
9. Spray all the panels well with cooking spray then ladle the batter into the iron – I use about ¼ cup per waffle square.
10. Sprinkle each waffle square with a healthy pinch of bacon bits.
11. Close iron and cook until golden brown.
12. Serve immediately with butter and real maple syrup. And maybe more bacon on the side — what else were you going to do with that extra half pound?