Bacon Belgian Waffles

  • 1 lb. thick-cut, smoked bacon -- cut into bite-sized pieces
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 1 T. baking powder
  • 2 T. granulated sugar
  • 2 eggs
  • 1 1/2 c. milk
  • 1/3 c. butter -- melted
  • 1 tsp. vanilla extract

Fry the bacon until crisp. Remove to drain over folded paper towels. Reserve the rendered bacon fat for brushing the waffle iron later.

In a large bowl, mix together the flour, salt, baking powder and sugar; set aside. Preheat the waffle iron. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Brush the preheated waffle iron lightly with some of the reserved bacon fat. Ladle the batter into the waffle iron, filling it about 3/4 full to allow for the batter to expand upon cooking. Cook the waffles until golden and crisp, about 5 minutes for a typical Belgian waffle. Repeat until you've used all the batter. Serve immediately with hot maple syrup or keep warm in an oven on the lowest setting.

Note: These freeze well and can be reheated in a toaster, toaster oven or oven.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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