5 servings (serving size: 2 waffles and about 1 tablespoon syrup)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
2 cups all-purpose flour (about 9 ounces)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups 2% reduced-fat milk
3 tablespoons maple syrup
2 tablespoons butter, melted
4 bacon slices, cooked and crumbled
3 large eggs, lightly beaten
1/3 cup maple syrup
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stir with a whisk. Make a well in center of mixture. Combine milk, 3 tablespoons syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.
Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure with remaining batter. Serve waffles with 1/3 cup syrup.
The first time around, these were good. The second time around, these waffles were amazing! Improved upon both the maple and bacon flavor and appearance by:
1) baking the bacon and using the bacon grease to partially substitute for the melted butter
2) adding a teaspoon of maple flavoring to the milk mixture
3) reserving the crumbled bacon to scatter on the waffle iron before spooning the batter on top.
These were delicious! I can't believe that people rated them so low. I added in about a 1/2 tsp of fresh thyme and 1/4 tsp of pumpkin pie spice just to give it some additional complexity in flavor. I would recommend to stir the batter up each time you pour the waffles to make sure the bacon doesn't settle to the bottom. I thought it definitely needed the syrup on top to bring in the maple flavor. I also had to use a little butter on the waffles because that's just how I eat my waffles.