4piecesof crispy cooked pasture-raised bacon, roughly chopped or crumbled
3scallions, thinly sliced, plus more for serving
Options:
shredded or crumbled cheese
sausage instead of bacon
leaveout the meat to make vegetarian
Instructions
Add all of the dry ingredients to a large bowl. Whisk well to combine. In a small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and mix really well to combine. You may find you may need to add a small amount of water, if it’s too thick.This batter will definitely be thicker than a pancake batter and maybe your typical waffle batter, but that’s OK, it’ll still work out great!
Fold in the crumbled bacon and the thinly sliced scallions. Fold well to evenly distribute.
Add the batter to your waffle iron and cook as you normally would, adding about a minute or two longer to the cook time that your maker suggests, watching carefully so as not to overcook.
Serve immediately or store in the refrigerator and reheat in the toaster oven.
Notes
You may find you need a little bit more liquid than what the recipe calls for. The batter should be somewhat thick compared to a typical batter, but still pourable.I use this waffle iron. I cook each waffle for just about 5-6 minutes, each. Using this waffle iron, this recipe yields three VERY large Belgium waffle, using approximately 1 cup of batter for each waffle. Make sure that your iron is preheated and very hot and that you cook the waffles long enough or they can turn out gummy.