Breakfast
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Makes 8 waffles
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Makes 8 waffles
After a few different attempts, it was determined that maple sugar imparted the best maple flavor.It can be found in most baking aisles of grocery stores, and is available online.
If it cannot be found, a combination of light brown sugar (2 tablespoons) and pure maple syrup (¼ cup) can be substituted, but the maple flavor will be slightly muted.
Nutritional information per waffle:Calories 425 (53% from fat)
carb. 40g
pro. 11g
fat 25g
sat. fat 4g
chol. 80mg
sod. 416mg
calc. 193mg
fiber 1g
carb. 40g
pro. 11g
fat 25g
sat. fat 4g
chol. 80mg
sod. 416mg
calc. 193mg
fiber 1g
Ingredients
- 2½cups unbleached, all-purpose flour
- ¼cup maple sugar
- 2tablespoons yellow cornmeal
- ½teaspoon baking soda½ teaspoon kosher salt
- 2½cups buttermilk
- 3large eggs
- ½teaspoon pure vanilla extract
- ⅔cup vegetable oil
- 8slices cooked bacon, crumbled(about ¾ cup once crumbled)
Preparation
- 1. Combine dry ingredients in a large mixing
- bowl; whisk until well blended. In either
- a large measuring cup or separate mixing
- bowl, combine the buttermilk, eggs, vanilla
- extract and oil; whisk to combine. Add the
- liquid ingredients to the dry and whisk until
- some lumps remain. Add the crumbled bacon
- and gently fold into the batter.
- 2. Preheat the waffle maker to desired setting.
- 3. Pour a scant cup of batter onto the center
- of the bottom waffle plate. Close the waffle
- maker and turn clockwise to flip. Open the
- second waffle plate and add another scant
- cup of batter onto the center of that plate,
- close and turn clockwise to flip. When the
- waffles are ready, carefully open the waffle
- maker and remove baked waffle. Then turn
- and open the second waffle plate to remove
- the second waffle. Repeat with remaining
- batter.
- 4. For best results, serve immediately.
