BBB BACON-IN-THE-BATTER BUTTERMILK WAFFLE, BOURBON ICE CREAM, BACON TOFFEE
Steps:
- For the bacon toffee: In a heavy-bottomed pot, combine the butter, water and granulated sugar. Stir to combine and bring to a boil, stirring occasionally. Place a candy thermometer on the edge of the pot and continue to boil for about 8 to 10 minutes; the syrup will begin to color and is ready when it reaches 305 to 310 degrees F. Stir in the bacon. Very carefully, pour the toffee onto a half sheet pan lined with a silicone baking mat. Cool. Break the toffee into pieces.
- For the bourbon ice cream: In a heavy-bottomed pot over medium-high heat, combine the cream, milk and granulated sugar. Add the vanilla bean seeds and pod to the cream mixture. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks together in a large bowl. Slowly whisk in the cream mixture. Discard the vanilla pod. Add the bourbon. Cool the mixture. When cool, freeze in an ice-cream maker according to manufacturer's directions.
- For the waffles: Preheat a waffle iron. Sift the flour, cornmeal, baking powder, baking soda, granulated sugar and salt together. Beat the egg yolks in a medium bowl until they are pale yellow. Beat in the buttermilk and melted butter. Combine the wet ingredients with the dry ingredients. In a clean bowl with clean beaters, beat the egg whites until they hold soft peaks. Fold the whites into the batter.
- Working in batches, spray the waffle iron with nonstick spray, ladle in batter and lay par-cooked bacon pieces in the batter before closing the lid of the iron.
- To serve, top each waffle with a big scoop of bourbon ice cream. Stab with a piece of bacon toffee and garnish with powdered sugar and maple syrup.
BACON BUTTERMILK WAFFLES
Let's start at the top, which is the waffle at the bottom. It's irresistibly fluffy inside and perfectly crispy all the way around. Top that with bacon and buttermilk, and you'll have made not only your new favorite breakfast, but everyone else's too. It's an irresistible start to any morning, if not every morning.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
- In large bowl, beat eggs with wire whisk or hand beater until fluffy. Beat in remaining ingredients except syrup just until blended.
- Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup.
Nutrition Facts : Calories 230, Carbohydrate 17 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Waffle, Sodium 500 mg, Sugar 3 g, TransFat 1/2 g
MAPLE-BACON BUTTERMILK WAFFLES
Bacon and buttermilk, plus maple in the batter, give these waffles their distinctive flavor. Your family will ask for seconds!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Heat waffle maker. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat buttermilk, eggs, butter and maple flavor with wire whisk until well blended. Pour over dry ingredients; stir just until moistened.
- Sprinkle about 2 teaspoons bacon pieces on each waffle grid. Spoon batter over bacon, using amount recommended by manufacturer. Close lid of waffle maker. Bake until steaming stops, 3 to 5 minutes. Repeat with remaining bacon and batter. Serve waffles with syrup.
Nutrition Facts : Calories 250, Carbohydrate 49 g, Cholesterol 45 mg, Fat 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving (One 4-inch Waffle and 2 Tablespoons Syrup), Sodium 530 mg, Sugar 30 g, TransFat 0 g
CORNMEAL WAFFLES WITH BLACKBERRY SYRUP
These cornmeal waffles with blackberry syrup are not your typical breakfast waffles. Cornmeal waffles are a little crispier than the standard variety, and the blackberry syrup adds rich, tangy sweetness. The syrup is quite simple to make and is best served warm. Any leftover waffles can be saved in the fridge and reheated in a toaster oven-restoring them to fluffy perfection!
Provided by Vallery Lomas
Categories main-dish
Time 50m
Yield 4 servings (7 to 8 waffles)
Number Of Ingredients 15
Steps:
- For the cornmeal waffles: Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Set aside.
- Combine the buttermilk and sour cream in a 2-cup measuring cup. Make a well in the dry ingredients and add the buttermilk mixture, melted butter and eggs. Mix until well combined, then allow to rest for 10 minutes.
- Meanwhile, preheat a waffle iron (to medium-high heat if the waffle iron has a heat setting). Grease the waffle iron with cooking spray. Working in batches, add the batter in 1/2 cup increments or the amount recommended by the waffle iron manufacturer and cook according to the manufacturer's instructions. Transfer to a platter or plates.
- For the blackberry syrup: Put the blackberries and maple syrup in a small saucepan over medium heat and cook until simmering, about 1 minute. Mash the blackberries with a potato masher until broken down and their juices are released. Cook until warmed through, about 1 minute. Stir in the butter and lemon juice and serve warm.
- Serve the waffles with the warm blackberry syrup.
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