Bacon waffles are the ultimate choice in breakfast food for me. A crispy, chewy waffle filled with pieces of crispy bacon, drenched with syrup and a little butter – what could be better? Unfortunately (or fortunately, depending on how you look at it), not a single restaurant within a 30 mile radius of our house has these on their menu. As soon as I saw the waffle maker I got for Christmas, I just knew I would have to christen it with a batch of these sinful waffles.
- 2 cup all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 tablespoons white sugar
- 2 eggs
- 1 1/2 cup milk
- 1 1/3 cup butter, melted
- 1 tsp vanilla extract
- 1/2 tsp maple extract, optional
- 1/2 lb cooked and crumbled bacon (Perfect for leftover bacon.)
- In a large bowl, whisk together the flour, salt, baking powder and sugar.
- In a separate bowl, whisk the eggs and milk. Temper or cool the melted butter and add to the egg mixture, along with the extracts. Fold in the bacon.
- Bake according to the instructions on your waffle maker.
You can certainly use this bacon method with your own favorite waffle recipe, or even in pancakes. They freeze perfectly and reheat nicely in the toaster.
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