These may look like standard waffles…
…but I promise you that they are anything but!
But before we get to them, can we talk about the little “mishap” that happened this past weekend? If you follow me on Instagram, you may have seen this photo. Yes. That would be the glass bowl of my beautiful Barbie pink mixer, missing a very large chunk of itself…
How does this happen? Truly I don’t even know. I guess I don’t know my own strength?! All I was trying to do was remove the paddle attachment, next thing I know it hit the bowl and I feel something very large drop to the ground by my feet.
To make it even better, tiny glass shards splintered all over the frosting I was making (coming soon), rendering it completely useless, and definitely not safe for consumption…
Luckily, Mikey was able to call around, and found me a new bowl. So she (yes, the mixer is obv. a she…) is all fixed up, and I christened her new bowl with these waffles!
These might be the best waffles on the planet. The outsides are nice and crisp, and the insides are soft and fluffy. And did I happen to mention they’re studded with crispy bacon and full of crunchy peanut butter?
You can even tell how fluffy they are by looking at the batter!
These waffles are actually inspired by my dad, for two reasons.
My dad is kinda known in the family for his waffles. On special Sundays, he—without warning— breaks out the waffle iron and makes his famous cornmeal waffles that everyone fights over. I can easily eat like 4 of them in one sitting… His secret? Jiffy cornbread mix!
These are not those exact waffles (though I do have a fancy-ish cornmeal waffle recipe here, if you’re interested), but rather a waffle that I think he in particular would like even more. He is the one that introduced me to the unreasonably delicious combo that is peanut butter and bacon! If you haven’t tried the two together, you are seriously missing out.
Plus, maple syrup and bacon are a natural combo, so adding it to the mix is practically a no-brainer.
Dad, next time I’m home, I’ll make YOU waffles for once!
Yield: 6-8 waffles
- 4 to 5 oz. thick-cut bacon, chopped into small strips
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups well-shaken buttermilk
- 1/3 cup natural chunky peanut butter (only ingredients should be salt and peanuts)
- 6 tbsp (3/4 stick) unsalted butter, melted and cooled
- 2 large eggs
- vegetable oil, to grease the waffle iron
- butter, to serve
- pure maple syrup, to serve
- Cook the bacon in a skillet over medium-high heat, until crisp. Drain on a paper towel-lined plate, and set aside.
- Preheat oven to 250 degrees.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer, or, with a little elbow grease, a bowl and whisk), combine the buttermilk, peanut butter, butter, and eggs until fully mixed. Add in the dry ingredients and mix until almost combined. Add in the bacon and mix until fully combined, using a rubber spatula to scrape the bottom of the bowl to ensure everything is mixed.
- When your waffle iron is hot, brush it with some vegetable oil. Then, scoop heaping 1/2 cupfuls of batter into the center, and cook for 2 and 1/2 to 3 minutes, or until golden brown. Use a fork to carefully remove the cooked waffle, and place it on a bakings hit in the oven. Repeat until all batter is gone.
- Serve with butter and maple syrup.
*Cooked waffles can be frozen in a Ziploc baggie, and reheated in the oven or toaster.
adapted from here