If you can’t make up your mind between a sweet or a savory breakfast, try this! You get the crisp yet fluffy waffle with smoky, salty bacon, plus a sweet touch from maple syrup and homemade whipped cream.
• For the waffles:
1 pack of high quality bacon
2 cups all-purpose flour
2 cups buttermilk at room temperature
3 large eggs at room temperature, separated
8 tbs. melted butter, plus some extra for the waffle iron
1/4 cup packed light brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Place bacon on a cookie sheet and bake for 20-25 minutes until desired crispiness is achieved. Crumble, then set aside.
Reduce oven to 200 degrees F. Grease the waffle iron with a small amount of melted butter, and warm up the iron. In a large bowl, sift the flour, brown sugar, baking powder, baking soda, and salt together.
In another bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla. Pour into the dry mix bowl and combine to make batter.
In a medium bowl, beat the egg whites until stiff but not dry. Fold the whites into the batter.
Spoon about 1/3 cup of batter onto a single waffle grid section, and spread the batter almost out to the edges. Sprinkle crumbled bacon over the batter. Close the lid and cook for 3-5 minutes until no steam comes from the waffle iron.
Transfer cooked waffles to a cookie sheet and put in the oven to keep warm while you use the rest of the batter.
Use butter, syrup, and/or whipped cream to balance out the salty bacon.
• For homemade whipped cream:
1/2 cup heavy whipping cream
2-3 tbs. honey
Mix whipping cream and honey in a bowl with a whisk or hand mixer for 2-5 minutes, until cream is fluffy and peaks form. Make sure not to over-whip, or else you will make butter. Keep in the refrigerator until ready to serve.