Bacon Waffles with Peanut Butter-Honey Glaze

Bacon Waffles with Peanut Butter-Honey Glaze | The Blonde Buckeye

When I’m in the mood for brunch (which is always), I always have an internal struggle between savory options like eggs/bacon/omelette, or sweets like waffles/french toast/pancakes.  It’s a constant dilemma. I think I may have come up with the perfect solution by adding the savory into my sweet. And it was awesome. Then again, when you see bacon + peanut butter, you can usually assume the awesome part.

Bacon Waffles with Peanut Butter-Honey Glaze | The Blonde BuckeyeBacon Waffles with Peanut Butter-Honey Glaze | The Blonde Buckeye

I wanted to make sure the bacon wouldn’t weigh the waffles down, so I did something that, I’d say, is more of a ‘special occasion’ brunch: Whipped egg whites. Although it does make your waffles incredibly fluffy & wonderful, I realize that most people aren’t going to do this everything they make waffles (including myself). So, if you’re not into it, just add the eggs as is.

I highly recommend trying it though, just sayin’.

Bacon Waffles with Peanut Butter-Honey Glaze | The Blonde BuckeyeBacon Waffles with Peanut Butter-Honey Glaze | The Blonde BuckeyeBacon Waffles with Peanut Butter-Honey Glaze | The Blonde Buckeye

Bacon Waffles with Peanut Butter-Honey Glaze
 
Makes 8 - 4" waffles
Author:
Ingredients
  • WAFFLES:
  • 1 Package Bacon (about 10 slices)
  • 2 Eggs, separated
  • 1½ cups Buttermilk
  • 2 Tablespoons melted Butter, cooled
  • 1 cup All-purpose Flour
  • 1 Tablespoon Yellow Cornmeal
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • GLAZE:
  • ¾ cup Honey
  • ¼ cup Creamy Peanut Butter
Instructions
  1. WAFFLES:
  2. Cook bacon according to directions on the package. Once it's cooked & slightly cooled, crumble or chop into bite sized pieces (about ½").
  3. Beat egg yokes, buttermilk & butter together in a large bowl. Set aside.
  4. Combine flour, cornmeal, sugar, baking powder, baking soda & salt together in a medium bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps).
  5. Beat egg whites with an electric mixer until stiff peaks (if you turn the bowl upside-down, they should stay put). Gently fold bacon pieces (leaving some aside for garnish) & egg whites into batter until just combined (there can still be lumps in the batter).
  6. Preheat the oven to 200 degrees F. Then preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different. Pour the appropriate amount of batter into preheated waffle maker & cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest & then make the glaze. Don't stack the cooked waffles or they'll lose their crispness (unless you plan on re-heating them in the oven).
  7. GLAZE:
  8. Combine honey & peanut butter together in a small bowl. Microwave for about 20 seconds & stir (if it's not warm enough, microwave it again for 10-15 seconds at a time, checking & stirring it each time).
  9. Whisk until smooth & pourable (you can add more honey or maple syrup also). Top waffles with glaze.
Notes
* Keep any leftover waffles in an airtight container in the fridge, then reheat them in the oven at about 300 degrees F, for about 5-10 minutes.
* I used all-natural peanut butter which is a little more liquid-y than traditional PB; add more honey or maple syrup if needed

 

Speak Your Mind

*