Bacon-Cheddar Waffles
Ingredients
1 ½ cups
flour
½ cup
cornstarch
6 tbsp.
buttermilk powder
1 ½ tsp.
baking powder
1 tsp.
baking soda
1 tsp.
salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 cups
milk
¾ cup
canola oil
2
Kowalski's Large Free-Range Organic Eggs, separated
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
2 tbsp.
sugar
1 ½ cups
grated Kowalski's Cheddar Cheese
1 cup
cooked, finely chopped Kowalski's Hickorywood Smoked Thick-Cut Bacon
- Kowalski's Butter and warm Kowalski's Pure Maple Syrup, for serving
Directions
- Preheat oven to 200°.
- In a large mixing bowl, whisk together first 7 ingredients (through pepper); set aside.
- In a small mixing bowl, whisk together milk, oil, egg yolks and vanilla; set aside.
- In a medium mixing bowl, beat egg whites almost to soft peaks; sprinkle in sugar and beat until sugar is dissolved and whites are glossy and fairly stiff.
- Pour the milk mixture into flour mixture; whisk just until flour is no longer visible.
- Stir in cheese and bacon; fold in egg whites just until combined.
- Scoop batter quickly and evenly onto a preheated waffle iron and cook according to manufacturer's instructions until waffle is crisp and well browned. When finished, place directly on the rack in the preheated oven.
- Repeat with remaining batter.
- Serve waffles hot from the oven with butter and syrup.
Tasty Tips:
- Putting the waffles in the oven helps crisp up the exteriors, creating a perfect contrast with their fluffy interiors.
- The number of waffles this makes depends on your waffle maker. It will make about 12 waffles on a 6" round machine, each ½" thick. It will make 4 Belgian waffles, 1 ½" thick.
- Waffles may be frozen, well wrapped, for up to 3 months.
