Buttermilk Waffles with Cinnamon-Brown Sugar Bacon Bits

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Waffles are a favorite weekend breakfast in the Brown house.  They are easy to make and when leftovers are popped in the toaster or microwave later in the week, they make for an even quicker on-the-go breakfast.  I usually make these waffles most weekends when we are home and more often than not, I’ll cook up a side of bacon to accompany them.  Topped with a bit of real maple syrup this is, in my opinion, the perfect breakfast.  Not one to be satisfied with the status quo, however, I began to ponder what could make this breakfast even better. I decided to combine the two items into a single dish and yes, this version is indeed even better than the original.

When it is available, I use fresh buttermilk.  Since I have yet to be able to find it here in Albania, I use dehydrated buttermilk powder from King Arthur Flour.  I combine the powder with the dry ingredients and add the water with the liquids.  The results are perfect every time.

BUTTERMILK WAFFLES WITH CINNAMON-BROWN SUGAR BACON BITS

10 slices thick cut bacon

1 Tablespoon dark brown sugar

1 Teaspoon ground cinnamon

2 cups all-purpose flour

1 Teaspoon salt

1/2 Teaspoon baking soda

2 large eggs, separated

4 Tablespoons unsalted butter, melted and slightly cooled

1 3/4 cups buttermilk

Pinch cream of tarter

  • Dice bacon and cook over medium heat, stirring frequently, until brown and crispy.  Drain on a paper towel.
  • Reserve one tablespoon of the bacon grease and discard the rest.
  • Return the bacon to the pan; add the brown sugar and cinnamon and toss to coat.  Set aside.
  • Heat the waffle iron according to manufacturer’s instructions.  Grease the iron with the reserved bacon grease.
  • Whisk together the flour, salt, and baking soda in a large bowl.
  • In a separate bowl, whisk together the egg yolks, butter, and buttermilk.
  • In yet another bowl, beat the egg whites and cream of tarter with an electric mixer on medium-high speed until still peaks form, about 2 minutes.
  • Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is just incorporated.  
  • Gently fold in the egg whites into the batter then fold in the reserved bacon.
  • Cook the waffles until golden brown, about 3 1/2 minutes per waffle.  
  • Eat immediately topped with maple syrup or hold in a 200-degree oven until ready to serve.
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