Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Bacon Buttermilk Waffles with Maple Syru




Source of Recipe


unknown


List of Ingredients




12 bacon slices
2 cups Swans Down Cake Flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups buttermilk
2 large eggs
½ cup pure maple syrup
½ cup chopped pecans


Recipe



1. Heat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200 degrees F.
2. In a large bowl sift together flour, sugar, baking powder, baking soda and salt and stir in buttermilk, eggs and bacon including bacon fat (about ½ cup) until batter is smooth.
3. In a large skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to cool, reserving bacon fat. Crumble bacon into pieces.
4. Spoon batter into waffle iron and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
5. In a small saucepan simmer syrup over moderately low heat 2 minutes.
6. Serve waffles with syrup, sprinkled with pecans. Makes 2 ½ cups batter or five 7-inch round waffles.