Hickory And Maple Waffles


– (Maple syrup; or honey for topping)
– 6 bacon (sl hickory-flavored )
– 2 teaspoon baking powder (double-acting )
– 3 tablespoon butter (unsalted )– 1 cup flour (all-purpose )
– 2 tablespoon maple syrup (pure )
– 1 salt (pinches )
– 1 1/4 cup buttermilk
– 1/4 cup cornmeal (yellow )
– 2 egg (lg )


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 1/2 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.