We are all very familiar with classic, a.k.a. sweet, waffles. These are usually served with an equally sweet topping. But why not turn this into a savory breakfast treat that is also perfectly suitable as a picnic or a to go snack? Talk about a dish being versatile.
Servings: 4 * Preparation time: 20 min * Start to finish: 30-40 min (depending on size and amount of waffle iron molds)
1 2/3 cups (225 grams) of flour
1 1/3 cups (350 ml) of milk
4 teaspoons of baking powder
1.5 tablespoons of brown sugar
6.5 ounces (180 grams) of softened butter (2/3 for the waffles, 1/3 for the honey butter)
10 strips of bacon
1/2 a cup (75 grams) of crumbled blue cheese (not a blue cheese fan: substitute with feta)
4 tablespoons of honey
Your first step should be mixing the 3 ounces of softened butter and honey, to allow it enough time to chill and harden in the fridge. Once that’s done, you can turn your full attention to the main star of this breakfast.
For the waffles, start by placing the bacon in a cold (!) fry pan and bring the pan to a medium heat. Thereby you allow the excess grease to leave the bacon. Once the bacon is done, place it on a double folded paper towel to dry off the grease. Then, crush the bacon into smaller bits and set aside.
Continue by mixing the flour, milk, baking powder, sugar, eggs and butter. Whisk until well-blended. Then, use a spatula to combine the crumbled bacon and blue cheese.
Now that the waffle batter is ready, bring your waffle iron to heat. As every iron is different in size, fill the molds accordingly. No matter the size, however, the waffles should be done after 2 minutes if you prefer them lighter and softer, or 3 minutes if you like them a bit browner. I generally prefer the latter, as I love them a little crispier.