Make a batch of these bacon-studded waffles on the weekend, then freeze and pop them into a toaster for an easy weekday breakfast that you wont have to ‘leggo of even if you’re in the midst of cook90
- 8 bacon slices
- 1 1/4 cups all purpose 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 (1/2 stick) unsalted butter, melted, cooled
- Additional melted butter or nonstick vegetable oil spray
- Additional pure maple syrup
- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer to paper towels. Crumble bacon.
- Whisk flour and next 3 ingredients in large bowl to blend. Whisk buttermilk, eggs, and 3 tablespoons maple syrup in medium bowl to blend. Add buttermilk mixture to dry ingredients; stir just until blended. Fold in 1/4 cup melted butter and crumbled bacon.
- Preheat waffle iron (medium heat). Lightly brush waffle iron with melted butter or spray with nonstick spray. Working in batches, spoon batter onto 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.