No I’m not kidding, such a thing exists. Yes it is amazing. You might want to try it out. I sort of made this up after deciding I wanted to make Maple bacon waffles from a recipe in my binder, but I wanted to use this buttermilk I had leftover from something, so I used this recipe on Everyday Food. I was sending my brother and his friend out on their own for the day so I could get some work done while they were here and felt guilty so I made them a tasty breakfast. Plus breakfast is one of my favorite meals anyway at any time of day, so I will probably make these for dinner some time soon. In the mean time you should enjoy them as well.
Whole Wheat Buttermilk Bacon and Maple Waffles
- 4 strips of bacon
- 1 cup all-purpose flour (spooned and leveled)
- 1 cup whole wheat flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tbsp maple syrup
- Cook bacon in skillet over medium heat until crispy. Set aside to cool on a plate with paper towels.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.
- In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- Crumble cooled bacon into small pieces. Add to batter with syrup.
- Heat waffle iron according to manufacturer’s instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes.
- Keep warm in oven, on stove top or microwave until remaining waffles are done.
- Serve with more syrup, butter, peanut butter or any other favorite topping.