You may have noticed that I don’t share many breakfast recipes here. Aside from an attempt to recreate a memorable plate of huevos rancheros in Mexico (post here), my morning meal repertoire is quite narrow. One reason is that I’m not big on breakfast. My cups of tea get me through the morning most days. It’s an unhealthy habit that I break only when a bike ride is on the agenda or when I’m on vacation. In both cases, I always eat a big breakfast. Toast or rice with eggs and bacon.
The other reason is that my husband has broken his fast with steel cut oats, apples and yogurt for as long as I’ve known him. It’s one meal he can prepare in his sleep; in short, demand for variety during breakfast is low. So on mornings when he gets up with a special request, I’m very happy to oblige. Waffles were the order of the day.
By 6:30 am this morning, I was up preparing a batch of waffle batter and instead of the traditional buckwheat waffles I’ve always served, I went with a recipe for Belgian waffles. A classic needs no improvement–egg whites whipped to soft peaks created a light, crispy waffle. It was finished with a light dusting of powdered sugar and a drizzle of maple syrup. Served with a fried egg and fresh strawberries, my husband was very happy.
But what about me? Save for a bite or two, I normally skip waffles altogether. This morning, however, inspiration struck when I spied a couple of slices of cooked bacon and some leftover cheese in the refrigerator. I decided that a twist to the classic would be in store for me.
I threw in some chopped bacon and a mild French cow’s milk cheese to the batter for my waffle. The result? A hint of saltiness beneath the light crunch of the waffle really spoke to my preference for savory breakfasts. I still dusted mine with powdered sugar and of course, I did not skip the maple syrup. The combination of salty bacon with the sweetness of the syrup hearkened back to the days when my sisters and I would crisp up slices of salami in the microwave and dip them in maple syrup. Salty and sweet was always a magic combination for us. This waffle was no different and now I’m inclined to enjoy breakfast more often.
* From Food & Wine
- 1 1/2 teaspoons active dry yeast
- 1 cup warm water
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 stick unsalted butter, melted (I used 4 tablespoons butter and 4 tablespoons vegetable oil)
- 2 large eggs, separated
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
- Dissolve the yeast in the water in a cup or small bowl.
- In a large bowl, stir together the flour and salt then whisk in the yeast mixture, milk, butter, egg yolks and vanilla extract. Whisk until the batter is smooth.
- In another bowl, beat the egg whites until soft peaks form then fold them into the batter. Let stand for about 20 minutes (I only waited about 10 minutes)
- Preheat (and grease if necessary) your waffle iron. Pour some of the batter into the iron and cook until they’re ready. My waffles were ready in about five minutes.
- If you wish, transfer the waffles as they cook in a warm oven until all are ready. Dust with powdered sugar and serve with your favorite toppings. We enjoy our pancake-style with maple syrup. Will serve 4-5.