Ok...my husband Bob made these one sunday and I was impressed. These are terribly good and actually work. I was skeptical that the bacon slices would cook inside the waffle batter, but they do! If you don't believe us, try it! These waffles are amazingly good without the bacon, by the way. But everything tastes good with bacon, you know!
Adapted from the book How to Cook Everything by Mark Bittman--we added the bacon!
- ~ oil or spray for brushing on waffle iron
- 2 cups all-purpose flour
- ½ tsp. salt
- 2 Tbsp. sugar
- 1½ tsp. baking soda
- 1¾ cups buttermilk (see Note), or 1½ cups sour cream or plain yogurt thinned with ¼ cup milk
- 2 eggs, separated
- 4 Tbsp. (½ stick) butter, melted and cooled
- ½ tsp. vanilla extract (optional)
- bacon slices (thinly sliced--or it won't work) cut in half (you'll likely need about 1/2 package)
- Brush or spray the waffle iron lightly with oil and preheat it.
- Combine the dry ingredients. Mix together the liquid ingredients, reserving the egg whites in a separate bowl.
- Beat the egg whites with a whisk or electric mixer until they hold soft peaks. Fold them gently into the batter.
- Spread ⅓ cup batter onto the hot waffle iron, add 2 slices of uncooked bacon (YES--the slices cook perfectly when you cook the waffles) and bake until done, usually 3 to 5 minutes. Serve immediately or keep warm for a few minutes in a low oven.
For the buttermilk, you can substitute 1 3/4 cups milk, at room temperature, mixed with 2 tablespoons white vinegar and left to sit for 10 minutes.