Okay, so if you read the book, Zingerman’s Guide to Better Bacon, you would see that the next recipe up for testing would be “Grits and Bits Waffles.” Looked promising.
However, after the near mutiny in the household from the oysters last week, grits seemed just beyond comprehension. (And we are supposedly a southern family – it’s almost a law that we have to like grits.) So instead, I went with the intent of the recipe and used a regular waffle recipe from Betty Crocker’s cookbook.
With the whole herd to feed, I increased many of the ingredient quantities. The verdict follows the recipe. Here’s what I did:
For Waffle Batter:
4 cups flour
1 cup butter, melted
2 1/4 cups milk
2 tablespoons sugar
8 teaspoons baking powder
1 teaspoon salt
8 – 10 slices cooked bacon, crumbled
2 cups cheddar cheese, shredded
Using a hand mixer, beat the eggs until frothy.
Mix in the rest of the waffle batter ingredients.
Continue mixing with hand mixer until batter is smooth.
Now carefully pour the batter onto your pre-heated waffle pan.
Top with cheese and bacon. Make sure you cover the entire waffle.
Close the waffle iron lid.
This is the hard part, in my opinion…
When the light goes out, comes on, the buzzer buzzes, the dinger dings, how ever your waffle iron signals that you waffle is done…wait.
Give the waffles an extra 30 seconds or so to finish cooking. Of course, different waffle irons have different cooking times, so you may have to adjust. You’ll know.
Serve to the hungry masses as the waffles come off the iron. Goes well with pure maple syrup from Vermont or Canada.
Our verdict? Good. More cheese and more bacon would have made it even better so next time we are goin’ whole hog! Sorry about that, couldn’t resist!