Wednesday, February 16, 2005

Bacon!! Carmalized Bacon Buttermilk Waffles


For the Bacon

10 slices of bacon

1/4 cup brown sugar

Preheat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray and line with foil. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

For the Waffle:

2 cups unbleached all purpose flour
1 tablespoon sugar
3/4 tsp. salt
1/2 cup dried buttermilk powder (found in the baking section of the supermarket, will keep for up to one year and can be used in a number of ways)
1/2 tsp. baking soda
small pinch of Cardamon or Nutmeg
1/2 cup sour cream
2 large eggs
1/4 teaspoon vanilla (if you can find Mexican vanilla, like Penzey's use it)
1/4 cup vegetable oil
1 1/4 cups UNflavored seltzer (not sparkling or mineral) water

Heat oven to 250 degrees. Set a small wire rack (like you use for cookies coming out of the oven) on a cookie sheet and place then in the oven. Resting the waffles in the oven while the rest cook actually improves the texture.

You'll need two bowls.

In one whisk dry ingredients
In the other whisk wet ingredients, adding in seltzer GENTLY at the end.

Make a well in the center of the dry ingredients and pour in the wet, stirring a few times, then gently stirring in the chopped bacon with a spatula just until mixture is combined. Batter will look slightly lumpy with a few small streaks of flour. THIS IS WHAT YOU WANT. If it's smooth and shiny you've mixed it enough the resultant waffles can be used as floor tile.

Heat waffle iron and cook as directed with about 1/3 cup of batter for a 7 inch iron. Makes about 8 7 inch waffles.

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