Since I had leftover bacon after making the bacon, leek and ricotta tart, I was looking for something to use it up, and this fit the bill. I mean, I could have just cooked the bacon and served eggs and toast on the side, but why not make a recipe that also calls for basically half a pack, since that’s what I had left? These waffles were fantastic. I love the combination of flavors, and the consistency of the cooked waffles was great; nothing really stuck to the grill, either. The recipe is from Catherine McCord’s Weelicious cookbook, and I’ll be making it again!
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup grated extra-sharp cheddar cheese
½ cup finely chopped cooked bacon
2 large eggs
1 ½ cups lactose-free milk
3 Tbsp. vegetable oil
maple syrup or honey, for serving
Preheat the waffle iron on a medium setting (I like to spray mine with non-stick cooking spray that doesn’t contain alcohol).
In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk to combine.
Add the cheese and bacon and mix to coat with the flour mixture (this will help prevent clumping).
In a large bowl, whisk the eggs, milk and oil.
Add the dry ingredients to the wet mixture and whisk until just combined, taking care not to overmix.
Pour about ½ cup of the batter into the waffle iron and cook 3-5 minutes, or until the waffles are golden and the cheese is melted. Repeat with the rest of the batter.
Serve with maple syrup (which goes particularly well with these flavors) or honey.