Buttermilk Waffles with Candied Bacon

Name: Buttermilk Waffles with Candied Bacon
Yield: Makes 6 to 8 waffles
Cuisine: United States
Ingredients: ½ teaspoon ground cinnamon; 2 cups unbleached (all-purpose) flour; ¼ cup packed light brown sugar; 1 teaspoon baking soda; 2 cups buttermilk, at room temperature; 8 tablespoons (1 stick) unsalted butter, melted; 1 teaspoon pure vanilla extract; Maple syrup for serving; ¼ cup maple syrup; 10 slices thick-cut applewood-smoked bacon; 3 large eggs, separated, at room temperature; 1½ teaspoons baking powder, preferably aluminum-free; ½ teaspoon fine sea salt; ¼ teaspoon ground ginger; ⅓ cup packed light brown sugar

Preparation info

Makes
6 to 8
waffles

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

In my book, waffles are one of those foods that can be eaten any time of day. Although they are traditionally eaten at breakfast, alongside some bacon and eggs, here we put the bacon inside, adding savory bits to every bite. We love to serve these waffles for dinner, nestled up to some crispy fried chicken.

Ingredients

For the Candied Bacon

10 slices thick-cut applewood-smoked bacon
¼ cup maple syrup
⅓

Americas
United States
Dinner

Method

To make the candied bacon: Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

Line up the bacon slices side by side on the prepared baking sheet. Brush both sides of each piece with maple syrup and cover both sides with brown sugar.