When the maple syrup migrates to the side of your plate where the bacon rests, that little touch of sweet with the smoky, savory bacon creates a delicious flavor combination. So it’s a great idea to just go ahead and plan on the union by whipping up waffles with bacon in the batter. Always a good choice for lazy weekend breakfasts, waffles also make a great lunch or a light dinner.
The batter is easily put together and consist of basic ingredients that are usually on hand. In the following recipe by cookbook author Elinor Klivans, which appeared in Real Food, crispy bacon adds great flavor and crunch. A colorful, refreshing fruit salad and bacon slices finish them off. But it doesn’t stop there: Drizzle over warm cinnamon-maple syrup for a meal sure to please the whole family and any lucky guests.
Bacon Waffles with Fresh Fruit and Cinnamon-Maple Syrup
Makes 4 Servings
Fruit Salad
4 oranges, peeled, seeded and cut into bite-size pieces
1 lb. strawberries, cleaned and sliced
1⁄4 c. fresh orange juice
Syrup
1 c. pure maple syrup
11⁄4 tsp. ground cinnamon
Waffles
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
11⁄2 c. buttermilk, any fat content
2 large eggs
3 tbsp. unsalted butter, melted
2 tbsp. pure maple syrup
4 slices crisply cooked bacon, crumbled
Garnish
Fresh mint leaves
8 slices cooked bacon
For the fruit salad: In a medium bowl, stir together all ingredients. Cover and refrigerate up to 8 hours.
For the syrup: In a small saucepan over low heat, warm syrup and cinnamon, stirring frequently to blend. Keep warm over low heat while preparing waffles.
For the waffles: Preheat oven to 275°F. Sift flour, baking powder, baking soda and salt into a large bowl. In a medium bowl, whisk buttermilk, eggs, butter and syrup to combine; a few bits of melted butter may be firm. Make a well in center of flour mixture, pour in buttermilk mixture, and use a large spoon to combine. There may be a few small lumps. Stir in crumbled bacon.
Spray a waffle iron with cooking oil spray or brush lightly with oil. Preheat according to manufacturer’s directions.
Pour batter (a generous 3⁄4 cup for each pair of waffles) evenly onto hot waffle iron. Cook about 3 minutes, until waffles are browned and, when waffle iron top is lifted, waffles release easily. Any steam coming from waffle iron will subside when waffles are done. Repeat to make 8 waffles. Uncovered waffles can be kept warm on a baking sheet in oven while remaining waffles cook.
Arrange waffles on 4 plates. Divide fruit salad among plates, add several mint leaves, and arrange 2 strips bacon over each serving. Serve with warm syrup.
Mix it Up
• Substitute 1/2 cup chopped pecans, chopped walnuts or toasted almonds for the crumbled bacon.
• Add 1⁄2 teaspoon cinnamon to the waffle batter for an unexpected flavor.
• Tired of maple syrup? Try vanilla or cinnamon whipped cream.
Nutrition info (per serving): Calories 731 (205 From Fat); Fat 23g (Sat. 10g); Chol 146mg; Sodium 975mg; Carb 114g; Fiber 7g; Protein 21g
