What’s better than the smell of bacon wafting in air?
Someone told me once that sometimes in the bakery section of supermarkets they will fry bacon just so it will get people’s taste buds going. Makes sense to me. It works every time my husband gets up before me which is ALWAYS and if he fries bacon you better believe I will get out of bed and make my way to the kitchen to find that big pile of crispy bacon; sometimes it is pork belly which is even better than bacon.
So, on to the waffle story. If I have told this story before, please forgive me; maybe all that anesthesia went to my head. Just blame it on the knees and my inability to get them back in working order. Anyway, my mother would often do waffles for Sunday night supper since we usually had a big Sunday lunch. Sometimes she would make just plain waffles and we would cut a big slab of ice cream and put between two hot off the waffle iron waffles and eat it with a fork as the ice cream ran all over the plate faster than you could sop it up with a waffle piece.
The other thing my mother would do was to put raw bacon across the waffle batter before shutting the lid of the waffle iron. There would only be one piece of bacon across every two waffles so that isn’t really all that much bacon; and certainly not as much as you would gobble up as it cooled and got crispy out of the frying pan. Back when I was doing technique classes at Williams Sonoma and we were demoing the All-Clad waffle iron. I told the group about the waffle story. A year later one of the the attendees (a UPS lady) came in and said ” you know since you told me about putting the bacon on the waffles” my family won’t eat them any other way. So if you can’t trust a UPS lady, who can you trust. Try them you will like them.
I finally broke an old waffle iron I had had since we were married. I loved that waffle iron because you could reverse the plates and have a griddle on one side and waffles on the other. I broke down and bought an All-Clad Belgian maker (4 squares) and have made waffles several times with the bacon. If you like bacon, fry some extra to go on the side.
I’m using Williams Sonoma basic Buttermilk Waffles recipe, the bacon will just take it to another level. They say to serve with a sweetened whipped cream. I would never mess up a waffle with whipped cream or all that syrupy fruit that waffle houses want to put on your plate; just butter and some good syrup and maybe a strawberry fan for garnish. I love the taste of pure maple syrup but it’s a little thin for me; I like to see the syrup run with a slow reluctance over the waffle before it spills over on the plate. So, what I usually do is mix some Mrs. Buttersworth with some of the pure maple syrup and as the little bear said “it’s just rightttttt”.
My little French chicken salt and peppers just had to make an appearance by the eggs.
Beat the egg yolks with the vanilla.
Fold the beaten egg whites into the batter.
Because my waffle iron had the ridge dividing the four sections, I cut my bacon in half. You can make this in a Belgian waffle maker or a regular one.
See how the bacon cooked down into the waffle.
A pat of butter some syrup and a strawberry fan garnish.
I tried but could not get through both waffles. I did try to eat out all the bacon of course.
Of course, if you don’t want to make home waffle batter just use a mix. The most important part of this recipe is the bacon.
Bacon Belgian Waffles
3 eggs, separated
1 1/2 c. buttermilk
8 Tbsp. unsalted butter, melted
1/2 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3 Tbsp. sugar
Thin sliced bacon, 1 slice per two waffles
Have all the ingredients at room temperature. Preheat an oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.
In a large bowl, whisk the egg yolks. Whisk in the buttermilk, butter and vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt and sugar. Add the flour mixture to the yolk mixture and whisk until smooth.
In another bowl, whisk the egg whites until stiff peaks form. Using a rubber spatula, fold half of the egg whites into the batter, then fold in the remaining whites. Put your batter into your waffle maker and lay one piece of raw bacon across two waffles. Cook the waffles according to the manufacturer’s instructions. Normally when the steam stops coming out, the waffles or done; check and if not crispy enough cook another couple of minutes. Transfer to a baking sheet and keep warm in the oven.
Serve the waffles with softened butter and some really good maple syrup