The Chew: Maple Bacon Waffles Recipe

The Chew: Maple Bacon Waffles

Michael Symon was thrilled to welcome the author of “Food Lab” Kenji Lopez-Alt. Michael went as far as to say that if he ever tells someone to go out and buy one cookbook in particular, it’s Kenji’s. He has found an incredible way to combine science and food, and it’s no surprise that he’s been nominated for a James Beard award. Kenji wanted to have Michael help him make some waffles, that he uses a premade pancake mix for. Before you judge, his premade pancake mix is homemade! He transformed that mix into Maple Bacon Waffles. Surprisingly, it’s like maple and bacon are two flavors that are just meant to go together!

To get the recipe for this delicious breakfast, click next page.

The Chew: Maple Bacon Waffles Recipe Ingredients

• 2 large eggs
• 4 tbsp unsalted butter – melted
• 2 tbsp maple syrup
• butter or oil for the waffle iron
• 1 recipe Basic Dry Pancake Mix
• 1/2 C buttermilk
• 1 C ice-cold club soda
• 6 strips bacon – cooked until crispy, crumbled
• maple syrup – to serve

For the Basic Dry Pancake Mix:

• 1 tsp baking powder
• 1 tsp kosher salt
• 2 C all-purpose flour
• 1/2 tsp baking powder
• 1 tsp kosher salt

The Chew: Maple Bacon Waffles Recipe Directions

1. Preheat an electric waffle iron, on the low-heat setting if you have the option, or heat a stovetop waffle iron over medium-low heat
2. Put the dry mix in a large bowl
3. In a medium bowl, whisk the egg whites until stiff peaks form
4. In a clean large bowl, whisk the egg yolks and buttermilk together
5. Slowly drizzle in the butter while whisking
6. Carefully fold the egg whites into the yolk mixture with a rubber spatula until just combined
7. Fold in the soda water and the maple syrup
8. Pour the mixture over the dry mix, then fold again until just combined, leaving a good amount of lumps
9. Add the crumbled bacon to the batter
10. If you’re using a 7-inch round stovetop waffle iron, ladle 1/2 C of batter into the iron and cook, flipping it occasionally, until the waffle is golden brown and crisp on both sides, about 8 minutes
11. If you’re using a Belgian waffle iron, scoop 1/4 C batter into each well, then close the iron and flip it right away
12. Cook, turning occasionally, until the waffles are golden brown and crispy on both sides, about 10 minutes
13. If you’re using an electric waffle iron, preheat and cook according to instructions
14. Transfer to a plate, then keep warm on a rack on a baking sheet in a 200 degree oven, then cook the rest

For the Basic Dry Pancake Mix:

1. Combine all the ingredients in a medium bowl, and whisk until combined
2. Transfer to an airtight container
3. The mix will last for 3 months