Prep 20 mins
Cook 6 mins
A great Sunday Morning Breakfast. Don't over mix waffle batter; its chemistry resembles that of muffins ratther than that of pancakes, and similar rules apply. The less you beat, the better, and- as with muffin batter- lumpy is better than smooth. It is best to use the batter right after mixing it: baking powder gradually loses its puff power once it has been combined with the wet ingredients.
- 8 slices bacon
- 1 1⁄4 cups flour
- 3⁄4 cup yellow cornmeal
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons pure maple syrup
- 1⁄4 cup unsalted butter, melted,cooled
- Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
- Transfer to paper towels, Crumble bacon.
- Whisk flour and next 3 ingredients in a large bowl to blend.
- Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
- Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
- Working in batches, spoon batter into hot waffle iron, spreading evenly over grid.
- Close waffle Iron and cook until waffle is brown, crisp, and set about 6 minutes, depending on type of waffle iron.
- Transfer waffles to plates.
- Serve with maple syrup.
Very nice light, crispy waffle. We really enjoyed the sweet and savory combination of syrup, bacon and cheese, along with the earthy crunch of the cornmeal.
Kids loved these! Followed the recipe as listed, except I used whole grain cornmeal and 1/2 whole wheat flour. They already wanted to know when I would make them again. Thanks!
Hi Barb----Just had these for breakfast and they were delicious. Thanks for the recipe. Will try it again and often.