Hubby suggested that we call these “Manffles,” but I just couldn’t get that to sound appetizing. Regardless of what you name these little monsters, you are going to love them from the deepest corners of your heart.
Crispy waffles cooked with bacon and cheese. I don’t know how you can avoid falling in love with these. I’ve certainly never had complaints!
So let’s get started. First, we need to dice up some bacon. You can certainly just cook the strips and place those in the waffle iron, but I find every bite gets bacon if the pieces are diced instead. All things are better with bacon.
I cooked them in my Lodge Dutch Oven and kept the bacon grease to help make homemade potato chips later for dinner. Can I be considered a recycler for this step? All things are also better with bacon grease.
After the bacon was cooked and the cheese was shredded, it was time to start with our dry ingredients.
Measure your flour by fluffing it up with your measuring cup first. Then scrape off the top with a butter knife to make it smooth. This is the proper way to measure flour, and properly measuring things for baking should not be overlooked!
Then add some salt, baking powder, baking soda, and corn starch. The corn starch is what makes these waffles so crispy and heavenly!
Did you know that you can make your own buttermilk? Before I knew this trick, I bought buttermilk for a single recipe, then watched it go to waste in the fridge. Unlike some people I know (Hi, Mama!), I wouldn’t be caught dead drinking the stuff. So I was happy when I discovered that adding milk and a tiny bit of vinegar can make my own buttermilk! For this recipe, measure just shy of the 3/4 cup needed with milk. Then fill the remaining amount with vinegar. Let it sit for about five minutes and voila! No more buttermilk going to waste!
Here are some other wet ingredients. We also need an egg yolk in this picture. Just use your imagination, please.
With the dry ingredients in one bowl and the wet ingredients in another, it’s time to prep our egg white for deliciousness.
Whip the egg white until it starts to hold shape. Then add the sugar and continue beating on medium speed. This will give the egg whites that beautiful shiny luster and add some sweet that will knock out them there waffles.
They also help make the waffles light and airy.
Add all of the wet ingredients to the dry ingredients and stir.
Gently fold in your egg white into the batter. Using a spatula, lightly fold in the whites to prevent them from losing their airiness. You won’t regret being careful here.
Now it’s time to cook!
I bought this waffle maker over a year ago and have kind of had a thing for it ever since. It can make two waffles at a time, which is a stringent requirement in our home. And you can adjust how dark or crispy you want the waffle. I highly recommend this machine.
You know your waffle iron is ready when it beeps and the light turns green. Pure bliss is about to take place!
Don’t forget to spray the iron with some non-stick baking spray. Even though the surface is non-stick material, some spray will help you love life later when doing some clean-up.
Have your Kitchen Boy pour the batter. It’s best to pour in the middle of the iron and let things spread out. The machine comes with a measuring cup that can be used which provides the perfect amount. We ended up pouring about 3/4 cup into the waffle maker.
Then sprinkle on some bacon. Feel free to get carried away on this step…
And add your shredded cheese. Stop drooling!
Close the lid and flip this baby over. Then repeat in the other iron. Do you have any idea how long three minutes feels sometimes?
Tap your fingers on the countertop. Do a little jig. Don’t start doing dishes, because that is way too responsible. Just wait a little longer aaaaaand….
Breakfast is served.
It’s best to slather some butter on as soon as they come out of the waffle maker. This will ensure the butter melts into all those perfect little pockets. I’m just looking out for your best interest here, folks.
Some butter-flavored syrup probably couldn’t hurt, either. I watched in delight as Hubby got up for another, and then another. It’s the perfect combination of salty and sweet, and it really is the best way to start the day. Sorry, Oatmeal.
Wonder Waffles – Makes Four Waffles
Recipe adapted from Pam Anderson’s Light and Crispy Waffles.
1 package Bacon
8 oz. Cheddar Cheese
3-1/2 oz. (3/4 cup) bleached All-purpose Flour
1 oz. (1/4 cup) Cornstarch
1/2 tsp. Salt
1/2 tsp. Baking Powder
1/4 tsp. Baking Soda
3/4 cup Buttermilk
1/4 cup Milk
6 Tbs. Vegetable Oil
1 large Egg, separated
2 Tbs. Sugar
1/2 tsp. Vanilla Extract
Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron. Top with cooked bacon and shredded cheese. Cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don't stack them). When all the waffles are cooked, serve immediately.