Tuesday, July 19, 2016


Makes 8 - 4" waffles

1 Package Bacon (about 10 slices)
2 Eggs, separated
1½ cups Buttermilk
2 Tablespoons melted Butter, cooled
1 cup All-purpose Flour
1 Tablespoon Yellow Cornmeal
1 teaspoon Granulated Sugar
1 teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt

¾ cup Honey
¼ cup Creamy Peanut Butter

WAFFLES: Cook bacon according to directions on the package. Once it's cooked & slightly cooled, crumble or chop into bite sized pieces (about ½").

Beat egg yokes, buttermilk and butter together in a large bowl. Set aside.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt together in a medium bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps).

Beat egg whites with an electric mixer until stiff peaks (if you turn the bowl upside-down, they should stay put). Gently fold bacon pieces (leaving some aside for garnish) and egg whites into batter until just combined (there can still be lumps in the batter).

Preheat the oven to 200 degrees F. Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker and cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest and then make the glaze. Don't stack the cooked waffles or they'll lose their crispness (unless you plan on re-heating them in the oven).

GLAZE: Combine honey and peanut butter together in a small bowl. Microwave for about 20 seconds and stir (if it's not warm enough, microwave it again for 10-15 seconds at a time, checking and stirring it each time).

Whisk until smooth and pourable (you can add more honey or maple syrup also). Top waffles with glaze.

bacon recipe source: The Blonde Buckeye, September 18, 2013

1 comment:

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