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Serves 6 to 8
by Debbie Koenig from Fine Cooking
Issue 126
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.
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
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 manufacturers 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.
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