Nick and I both love waffles and nothing is better than a nice savory waffle sandwich. I found this recipe to make savory waffles and they were so incredibly tasty that they were perfect for a BLT style sandwich or even as a savory breakfast pastry. By using the oil from the bacon instead of melted butter, there is an incredibly strong bacon flavor that is exerted from these delicious waffles, that is why the waffles work well just by themselves without anything poured over or added to them.
Recipe yields 12 waffles
12 thick-cut bacon slices (about 1 pound)
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp kosher salt
2 large eggs
2 cups whole milk
2 cups shredded Cheddar cheese (about 4 ounces)
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Arrange the bacon in a single layer on a rimmed baking sheet and bake until browned and crisp, about 20 to 25 minutes. Remove to a large, paper-towel-lined plate; set aside.
3. Carefully pour the bacon fat from the baking sheet into a heatproof measuring cup—you will need 1/2 cup. If you don’t have enough bacon fat, add melted butter as needed. Reduce the oven temperature to 225°F.
4. Whisk together the flour, baking powder, and salt in a large bowl to aerate and break up any lumps; set aside.
6. Add the milk-cheese mixture to the flour mixture and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps); set aside.
7. Heat a classic waffle iron to medium according to the manufacturer’s instructions. Fill it with batter, close the lid, and cook until the waffle is golden brown (when the steam starts to diminish from the waffle iron, you can open the top and peek for doneness). Transfer directly to a rack in the oven to keep warm. Repeat with the remaining batter until you have 12 waffles, placing the cooked waffles in a single layer on the rack in the oven.
Recipe adapted from Chow