It’s National Waffle Day!
Typically I don’t do ‘National Days’ but for some reason as I was perusing Twitter, I saw the mention of National Waffle Day.
At this point, I was wishy-washy over what we were going to have for dinner…
I opened the frig and found bacon, blackberries and buttermilk.
Tonight we’re having breakfast for dinner.
You’ll love this – the waffles have a gentle hint of the saltiness of bacon balanced with the sweetness of fresh blackberries and blackberry syrup.
Top them with fresh blackberries and you have a simple, delicious dinner…
Blackberry Bacon Waffles
A Kitchen Muse: Gourmet Magazine
Recipe type: Breakfast
- 6 bacon slices
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup well-shaken buttermilk
- 1 large egg
- BLACKBERRY SYRUP;
- ½ cup picked-over blackberries
- ½ cup pure maple syrup
- GARNISH: ½ cup blackberries
- Preheat a well-seasoned or non-stick Belgian or standard waffle iron.
- Preheat oven to 200° F.
- Finely chop bacon and in a skillet cook over moderate heat, stirring, until crisp.
- Into a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir in buttermilk, egg, and bacon including bacon fat (about ¼ cup) until smooth (batter will be very thick).
- Make syrup:
- Halve berries lengthwise.
- In a small saucepan simmer berries with syrup over moderately low heat 1 minute.
- Spoon batter into waffle iron (using 1 cup batter for two 4-inch-square Belgian waffles or four 4-inch-square standard waffles), spreading evenly, and cook according to manufacturer’s instructions.
- Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven.
- Make more waffles with remaining batter in same manner.
- Serve waffles with blackberry syrup and garnish with blackberries.