Breakfast. It was what was for dinner at the Westover house. Yummy! I use both AP flour and bread flour in my waffles, but you don’t have to. I think it makes them a little crispier on the outside and a little lighter on the inside.
INGREDIENTS: YIELDS 5 LARGE WAFFLES (8” x 8”)
1 stick butter, melted and cooled
2 large eggs
1 ¾ cups buttermilk
2 TBSP sugar
½ tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp vanilla extract
1 cup AP flour
¾ cup bread flour
6 slices bacon, cooked and crumbled
1 cup blueberries
In a large bowl, use a whisk and beat the eggs quickly. Add cooled butter, buttermilk, sugar, salt, baking soda, baking powder, and vanilla extract. Continue whisking until well blended. Add half the flour and whisk again. Reserve 3 or 4 flour TBSP flour in a small bowl to coat the blueberries in. Add remaining flour and crumbled bacon. Mix only until flour is incorporated. Don’t over-mix. Fold the flour coated blueberries and whatever flour remains in the bottom of the bowl.
Using a silicone brush, coat the waffle iron with oil (top and bottom plates). Preheat the iron. Add batter and cook until steam is no longer escaping from the sides of the iron. It takes about 3 – 5 minutes, I’d guess, depending on how crispy you like them. If you aren’t sure, take a quick peek. The blueberries will sink to the bottom so you’ll need to give it a quick stir between batches. You can keep waffles warm in the oven until they are all cooked.
Warm up leftovers in the toaster oven. Waffles can be wrapped and frozen.
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