Hickory and Maple Waffles |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Dorie Greenspan Ingredients:
6 slices hickory smoked bacon, cooked crisp and drained on paper towels |
3 tablespoons unsalted butter |
1 cup all-purpose flour |
1/4 cup yellow cornmeal |
2 teaspoons double-acting baking powder |
1/4 teaspoon baking soda |
salt, a pinch |
1 1/4 cups buttermilk |
2 large eggs |
2 tablespoons pure maple syrup |
maple syrup or honey, for topping |
Directions:
1. Crumble or cut bacon into small pieces.
2. Preheat waffle iron; if you want to hold waffles until serving time, preheat oven to 200°.
3. Melt the butter; reserve.
4. In a big bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt to combine.
5. In another bowl, beat together the buttermilk, eggs, and maple syrup.
6. Pour the liquid ingredients over the dry ingredients and stir with a whisk until just blended.
7. Stir in the bacon bits and the melted butter.
8. Lightly butter or spray the grids of your iron, if needed.
9. Brush or spray the grids again only if subsequent waffles stick.
10. Spoon out a full 1/2 cup of batter (or the amount recommended by your waffler's manufacturer) onto the hot iron.
11. Use a metal spatula or wooden spoon to spread it evenly over the grids.
12. Close the lid and bake until well browned and set.
13. Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
14. Top with maple syrup or honey.
|
|