Bacon Black Pepper Waffles

 As far as I'm concerned, waffles are honorary pancakes.  I do not judge these breakfast sisters by their shape; I embrace their likenesses, while respecting their differences.  The main thing is that they are hot, comforting...and freakin' good with maple syrup. 

 And if there happens to be bacon and black pepper in them, all the better.  And all the more embracing that will be taking place.  My kids only thought these were so-so, but keep in mind they are accustomed to toaster waffles with artificial "blueberry" bits in them; I have no one to blame but myself.  I, however, lo-o-o-o-o-ved these waffles; I froze the leftovers and ate them for breakfast all week, savoring every sweet-salty-smoky-spicy-buttery bite.  Can't wait to make them again.

 

Bacon Black Pepper Waffles (print recipe)

Makes 16 waffles

10 slices bacon

2 1/2 tsp fresh, coarsely cracked black pepper, divided
3 cups all-purpose flour
1 T baking powder
1 tsp baking soda
1 tsp salt
1/4 cup packed brown sugar
4 large eggs
2/3 cup canola or vegetable oil
2 tsp pure vanilla extract
2 1/2 cups buttermilk

1.  To make the bacon: position a rack in the upper third of the oven and preheat to 375 degrees F.  Line a baking sheet with foil and arrange bacon slices in a single layer across the sheet.  Sprinkle generously with 2 tsp black pepper.  Place in the oven to bake until bacon is brown and crispy, 10 to 15 minutes.  Remove from the oven and place bacon slices on a plate lined with paper towels.  Once cool enough to handle, chop bacon into bite-size chunks and set aside while you prepare the waffle batter.  

2.  Set your waffle iron on a level, clean surface and turn on to preheat.

3.  To make waffles: in a large bowl, whisk together flour, baking powder, baking soda, salt, 1/2 tsp pepper, and brown sugar.  In a medium bowl, whisk together eggs, oil, vanilla, and buttermilk.  Add the buttermilk mixture, all at once, to the flour mixture.  Stir until just incorporated.  Fold in the bacon.  Try not to overmix the batter.  If a few lumps remain, that's OK.  Cook according to your waffle iron instructions.  Serve with warm maple syrup - heaven!

Variation: If you don't eat bacon, or just want to try it a different way, subtract the bacon and black pepper and add 1/4 tsp freshly grated nutmeg and 3/4 tsp ground cinnamon to the batter!

Recipe from Joy the Baker by Joy Wilson

Banana Sour Cream Waffles

Kinda takes me back to pancake week in February - which reminds me, there's a good banana pancake recipe back there, check it out. But sometimes there's nothing like a waffle - crisp on the outside, sweet and hot on the inside. My family devoured these wordlessly, an impressive accomplishment. I served them with buttermilk syrup (recipe below), but they would also be great with yogurt and berries. Or for an evening dessert, serve them with ice cream and Nutella or traditional banana split toppings!

This recipe calls for 2 bananas, but the beauty of it is increase or decrease according to what you've got. If you have 3 going ripe, one-and-a-half the recipe. Only got one, cut it in half. You can always freeze extra waffles, separated by wax paper and packed in freezer bags, to toast another day. Or use them to make sandwiches. Seriously, a PBJ with these is a treat with no equal.

2 cups flour
1 T sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, separated
2 cups sour cream
1/2 cup milk
1/2 cup butter, melted
2 bananas, mashed

1. Heat waffle iron. Separate eggs. Whip egg whites until white and frothy.

2. Sift together dry ingredients. In separate bowl, mix beaten egg yolks, sour cream, milk, butter and bananas. Add to flour mixture, mixing well. Fold in whipped egg whites gently. Pour onto hot greased waffle iron and cook until golden brown. Makes about 12 Belgian waffles
Recipe from ThatsMyHome.com

Buttermilk Syrup
1 tsp light Karo syrup
3/4 cup buttermilk
1 cup sugar
1 tsp baking soda
2 to 4 T butter

Blend all ingredients in a large pan (it foams up) and boil. Serve warm and foamy. Makes about 1 cup.