for the waffles:
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups buttermilk
1/2 cup milk
1 teaspoon vanilla extract or vanilla bean paste
12 tablespoons canola oil
2 large eggs separated
2 tablespoons sugar
1/3 cup crumbled cooked bacon
Canola oil spray
for chili-fried apples:
3 1/2 tablespoons bacon drippings or grease
4 crisp tart apples, peeled, cored and cut into thick slices
1/4 cup raw, brown or maple sugar
1 teaspoon cinnamon
1/2 teaspoon Aleppo pepper flakes
Aleppo pepper flakes and maple syrup for serving/garnish
FOR WAFFLES: Heat your oven to 200 degrees F. and plug in your waffle iron and start it heating.
Whisk the dry ingredients together thoroughly except for the sugar and bacon in a large mixing bowl. Set aside.
Whisk together the milks, vanilla, canola oil and egg yolks in a large measuring cup or batter bowl until well combined.
In another bowl, whisk the egg whites until they form soft peaks. Sprinkle the sugar over them and continue whisking until they form fairly stiff peaks.
Blend together the liquid into the dry ingredients until they are just combined. Do not overmix.
Fold in the egg whites.
Spray your waffle iron well with canola oil spray. Fill the iron with scoops of batter without overfilling the iron. Sprinkle with an even layer of bacon bits. Close waffle iron and cook as directed.
When baked, remove from iron, cut into fourths along guidelines and lay in oven on racks in a single layer to crisp up. (You can also crisp them in the toaster as I directed in the post and then hold them in a single layer in the oven. This works a bit better in my opinion.)
Serve topped with fried apples and a bit of maple syrup.
FOR CHILI-SPICED FRIED APPLES: Heat your bacon drippings or grease over a medium flame in a skillet or frying pan. Add apples in a single layer and cook, stirring, until they soften to where they can be pierced by a fork, but they still are a bit hard in the center and they are golden colored. Sprinkle with sugar, cinnamon and chili flakes, and keep cooking, stirring constantly, until they are fragrant, glazed with a thick syrup and are soft through without being mushy.
Serve spooned over the bacon waffles with a drizzle of maple syrup and if you like another sprinkle of Aleppo pepper flakes.
bacon recipe courtesy of: Tigers & Strawberries, Petitchef.com, March 25, 2009