Recipe from Bon Appetit.
- 8 bacon slices
- 11/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 21/4 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. Remove each waffle to an ovenproof platter or a baking sheet in a 200-degree oven while you cook the remaining waffles. Serve with maple syrup. Makes 6 waffles.
Per serving: 364 calories; 15 g fat (8 g saturated fat; 37 percent calories from fat); 45 g carbohydrates; 103 mg cholesterol; 497 mg sodium; 12 g protein; 2 g fiber.