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.
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’.
- 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
- ¾ cup Honey
- ¼ cup Creamy Peanut Butter
- Cook bacon according to directions on the package. Once it's cooked & slightly cooled, crumble or chop into bite sized pieces (about ½").
- Beat egg yokes, buttermilk & butter together in a large bowl. Set aside.
- 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).
- 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).
- 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).
- 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).
- Whisk until smooth & pourable (you can add more honey or maple syrup also). Top waffles with glaze.
* I used all-natural peanut butter which is a little more liquid-y than traditional PB; add more honey or maple syrup if needed