Maple-Bacon Waffles

Adapted from All You

6 oz. uncooked bacon (about 6 slices) or 4 oz precooked bacon (about 10 slices)
6 Tablespoons maple syrup, divided
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
2 Tablespoons canola oil plus more for brushing on iron
2 large eggs

Preheat oven to 375 degrees; line a rimmed baking sheet with parchment paper.  Lay bacon on sheet and brush both sides with 2 Tablespoons maple syrup.  Bake turning once until crisp and browned, 20 to 25 minutes for uncooked bacon or 8 minutes for precooked bacon.  Discard fat and lower oven temperature to 200 degrees .  Coarsely chop bacon.

In a large bowl, mix flour, baking powder, baking soda and salt.  In another bowl, whisk buttermilk with canola oil, eggs, and remaining 4 Tablespoons maple syrup.  Stir buttermilk mixture into flour mixture. Fold in bacon.

Preheat your waffle maker and brush with a bit of oil.  The waffle batter is very thick so I filled up a 1 cup measuring vessel with batter and poured most (maybe 3/4 cup) of batter onto the iron, spreading it around.  This amount will vary depending on the size of your waffle iron.

Cook until lightly browned and crisp, about 4 to 5 minutes.  Place waffle on a plate in the oven; cook remaining waffles.  Serve with butter and syrup.

 

- Recipe courtesy of the Noble Pig Blog