Buttermilk Waffles with Candied Bacon

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

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.