If I had a personal mission statement, without a doubt it would include the following:
Life is better with bacon.
As a matter of fact, that may be the mission statement in its entirety. It’s concise and to the point. And, the evidence overwhelmingly suggests it is indisputably, irrefutably true. What evidence, you ask. I submit Brown Sugar Bacon Waffles (BSBaconW) for your consideration.
BSBaconW was one of the recipes that the Universe led me to on these here Interwebs. And since it seemed that the Universe was pretty adamant in its demand for a bacon wrapped offering, I got to work asap. I already had everything I needed, you might too. If not, I highly recommend a quick trip to your grocer because we do not want to make the Universe angry. Especially when an easy offering such as this is laid at your feet.
I made the bacon using Ina’s approach of a 400 degree oven. At such a high temperature, I did not sprinkle the bacon with brown sugar. I probably could have sprinkled it on as the bacon was just about done cooking or added it to the waffle batter. The quantities shown below will make a full batch, approximately 12 waffles. Since it’s only The Mistah and I, I cut the waffle recipe in half.
Of course, I made the full batch of bacon.
- 10 slices of bacon
- 1/4 cup brown sugar
Heat oven to 375 degrees. Line a baking sheet with foil and arrange the bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until the sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven and immediately remove bacon slices using a pair of tongs. Place them on a cutting board (sugared bacon will stick to paper towels) to cool before chopping. Once cool, chop the bacon into bite sized bits and set aside.
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup brown sugar
- 2/3 cup canola oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups buttermilk, well shaken
joythebaker says that if you wish to skip the bacon (as if?), add 1/4 teaspoon nutmeg and 3/4 teaspoon cinnamon to the batter.
Preheat your waffle iron.
In a large bowl, combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a separate medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ones and fold. Once almost fully combined, add the bacon bits and stir, being careful not to over mix the batter or the waffles will become tough. It’s ok if a few lumps remain in the batter.
Cook the waffles according to your machine’s instructions and enjoy.
Leftover waffles can be cooled, wrapped in paper towels, and refrigerated. Or if you have room in your freezer, cool completely, wrap well in plastic wrap and aluminum foil, and freeze for longer term storage. Waffles can easily be reheated in the toaster and beat an Eggo any day of the week. Besides, you never know when the Universe is going to get hungry.