So many Bs.
All in the best way: bacon, blueberries, and bourbon.
If I could be any kind of B, I’d pick one of these waffles.
I’m in the middle of a waffle phase. I love waffles piled high with fresh fruit — a breakfast rainbow — but there’s one non-negotiable: my waffles must be crispy. Really crispy.
Which is where the problem comes in: Eddie prefers soft, soggy waffles. I can’t wrap my head around it. Who wants a floppy waffle? I suspect he doesn’t actually love them the way he claims, but he’s stubborn and refuses to change. Great partner, right?
We own a terrible waffle iron that never gets hot enough and seems determined to create limp waffles no matter what. Butter, batter, time — nothing makes it properly golden and crunchy. Still, we can’t toss it because Eddie insists on keeping it, much like his preference for warm bread over toast. Clearly we have a household dilemma.
Last Sunday, while we each used our own waffle irons and he slathered jelly on his soggy waffle, I decided enough was enough. Waffles must be crispy and have texture — and what better texture than crispy bacon folded into the batter? Crunchy bacon bits inside a crisp waffle: double the satisfaction.
Crispy waffles topped with bourbon-brown sugar butter and a bright blueberry-maple syrup are the perfect solution. Add more crunchy bacon on top because, yes, I do what I want.
It feels indulgent but not overly heavy, and it’s a great summer breakfast or brunch option.
Crispy Bacon Waffles
Ingredients
- 10 slices bacon, chopped and fried
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 cup unsalted butter, melted
bourbon butter
- 6 tablespoons unsalted butter, softened
- 1 tablespoon brown sugar
- 2 teaspoons bourbon
- a pinch of salt
blueberry syrup
- 1 cup fresh blueberries
- 1/2 cup maple syrup
- 1/2 cup water
Instructions
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Preheat your waffle iron to the highest setting.
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In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda and salt. In a separate bowl, whisk the buttermilk with the vanilla. Separate the egg: add the yolk to the buttermilk mixture and place the white in the bowl of an electric mixer.
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Beat the egg white on high speed until stiff peaks form.
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Stir the buttermilk and yolk into the dry ingredients until just combined. Stir in the melted butter — it may take a minute to incorporate. Fold the stiff egg whites into the batter, then fold in most of the crispy bacon bits, reserving some for topping. Spoon 1/3 to 1/2 cup of batter into the hot waffle iron and cook until crunchy and golden, about 2 to 3 minutes per waffle.
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To serve, add a slice of bourbon butter on top of each waffle, sprinkle with the reserved bacon, and spoon over the blueberry syrup.
bourbon butter
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Whisk the softened butter with brown sugar, bourbon and a pinch of salt until combined. Scoop onto parchment and chill until firm enough to slice or dollop.
blueberry syrup
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Combine the blueberries, maple syrup and water in a saucepan over medium heat. When it begins to bubble, reduce to a simmer and cook 6 to 8 minutes, until the berries burst. Mash slightly or pulse in a blender if desired for a smoother sauce.
Notes
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Now I just have to convert him to the church of the crispy waffle.