Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Bacon and maple are a natural match—maybe why many people dip bacon into their pancake syrup. In this recipe, crumbled bacon is cooked into maple-sweetened waffles, so every bite contains that classic pairing. If you're using a Belgian waffle maker, spread about 1/2 cup batter per waffle onto the waffle iron, and you'll get about 8 waffles.

Barbara Lauterbach
Recipe by Cooking Light March 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
5 servings (serving size: 2 waffles and about 1 tablespoon syrup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

411 calories; calories from fat 25%; fat 11.4g; saturated fat 5.3g; mono fat 3.7g; poly fat 1.1g; protein 12.9g; carbohydrates 64.5g; fiber 1.4g; cholesterol 149mg; iron 3.7mg; sodium 754mg; calcium 284mg.
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