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Recipe

Buckwheat-Bacon Waffles

Scott Phillips

Servings: 6 to 8

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

Ingredients

  • 8 slices bacon
  • 3 oz. (6 Tbs.) unsalted butter
  • 2 cups whole or low-fat milk
  • 5-1/4 oz. (1-1/4 cups) buckwheat flour
  • 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
  • 1-1/2 tsp. instant (rapid-rise) yeast
  • 1/2 tsp. table salt
  • 2 large eggs
  • 1 Tbs. pure maple syrup; more for serving
  • 1 tsp. pure vanilla extract

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 85
      Sodium (mg): 340
      Carbohydrates (g): 27
      Fiber (g): 3
      Protein (g): 11

Preparation

The night before

  • Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.
  • Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.
  • Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.
  • Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

  • Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.

Reviews

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Reviews

  • Luumu | 02/17/2014

    These were delicious. It was nice to start the batter the night before. I served the bacon on the side. Buckwheat is grayish, but I love its hearty flavor. I'm making them again tomorrow.

  • thedessertlady | 01/12/2014

    Sorry to say these tasted terrible.Had one bite and tossed it away and made buttermilk pancakes. (a fine cooking recipe which is yummy)The colour was purple not like the photo.

  • user-343169 | 12/26/2013

    The buckwheat flour turned the batter an unappetizing shade of gray. I didn't care for the smell or the taste of the buckwheat flour. The picture in the magazine looks different. I would try this with regular or whole wheat flour.

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