Ingredients
-
8
-
1 1/4
-
3/4
-
2 1/4
-
1/2
-
2
-
2
-
3
-
1/4
-
-
-
-
-
-
Directions
Crispy Cornmeal-Bacon Waffles, A great Sunday Morning Breakfast Don’t over mix waffle batter; its chemistry resembles that of muffins ratther than that of pancakes, and similar rules apply The less you beat, the better, and- as with muffin batter- lumpy is better than smooth It is best to use the batter right after mixing it: baking powder gradually loses its puff power once it has been combined with the wet ingredients , Very nice light, crispy waffle We really enjoyed the sweet and savory combination of syrup, bacon and cheese, along with the earthy crunch of the cornmeal
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Steps
|
1
Done
|
Cook Bacon in a Large Skillet Over Medium Heat Until Crisp, About 6 Minutes. |
|
2
Done
|
Transfer to Paper Towels, Crumble Bacon. |
|
3
Done
|
Whisk Flour and Next 3 Ingredients in a Large Bowl to Blend. |
|
4
Done
|
Whisk Buttermilk, Eggs, and 2 Tablespoons Maple Syrup in Medium Bowl to Blend. |
|
5
Done
|
Add Buttermilk Mixture to Dry Ingredients; Stir Until Just Blended, Fold in 1/4 Cup Melted Butter and Crumbled Bacon. |
|
6
Done
|
Preheat Waffle Iron (medium Heat) Lightly Brush Waffle Iron With Melted Butter or Cooking Spray. |
|
7
Done
|
Working in Batches, Spoon Batter Into Hot Waffle Iron, Spreading Evenly Over Grid. |
|
8
Done
|
Close Waffle Iron and Cook Until Waffle Is Brown, Crisp, and Set About 6 Minutes, Depending on Type of Waffle Iron. |
|
9
Done
|
Transfer Waffles to Plates. |
|
10
Done
|
Serve With Maple Syrup. |
