Recipe - Hickory And Maple Waffles

6 sl Hickoryflavored bacon
3 tablespoon Unsalted butter
1 cup Allpurpose flour
One fourth cup Yellow cornmeal
2 teaspoon Doubleacting baking powder
1 Pinches salt
1 One fourth cup Buttermilk
2 lg Eggs
2 tablespoon Pure maple syrup
Maple syrup; or honey for
; topping

1. The bacon needs to be thoroughly cooked before it can be added to the
batter. You can put the strips in a heavy skillet, place the skillet over
medium heat, and cook the bacon, turning once, until done on both sides. Or
you can cook the bacon quickly in a microwave oven.

2. Preheat your waffle iron. If you want to hold the waffles until serving
time, preheat your oven to 200 F.

3. Melt the butter; reserve. In a large bowl, whisk together the flour,
corn meal, baking powder, baking soda, and salt to combine. In another
bowl, beat together the buttermilk, eggs, and maple syrup. Pour the liquid
ingredients over the dry ingredients and stir with the whisk until just
blended. Stir in the bacon bits and the melted butter.

4. Lightly butter or spray the grids of your iron, if needed. Brush or
spray the grids again only if subsequent waffles stick.

5. Spoon out a full One half cup of batter (or the amount recommended by your
waffler's manufacturer) onto the hot iron. Use a metal spatula or wooden
spoon to spread it evenly over the grids. Close the lid and bake until well
browned and set. Serve the waffles immediately or keep them, in a single
layer, on a rack in the preheated oven while you make the rest of the
batch.

Copyright credit: 1996 by Dorie Greenspan © 1996 Lifetime Entertainment
Services. All rights reserved.

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