Description
These savory bacon and rosemary waffles are super-crispy. All of the hard work is done the night before, making this a super easy breakfast to whip up!
Ingredients
- THE NIGHT BEFORE:
- ½ cups Warm Water
- 2-¼ teaspoons Dry Yeast
- 2 cups Warm Milk
- ½ cups Melted Butter, Cooled Slightly
- ¼ teaspoons Salt
- 1 teaspoon Sugar
- 2 cups All-purpose Flour
- ¾ cups Thick Sliced Bacon, Cut Into Small Cubes (approximately 4 Slices)
- THE NEXT MORNING
- 2 whole Eggs
- ¼ teaspoons Baking Soda
- 1 teaspoon Fresh Rosemary Chopped Finely
Preparation
The night before:
Combine warm water and yeast in a large bowl. Allow to sit for 10 minutes. Mix in the warm milk (make sure it’s not hot), melted butter (make sure to cool it slightly if it becomes hot while melting), salt, sugar and flour. Use a handheld mixer to get rid of all lumps. Cover tightly with plastic wrap and allow to rise overnight on the counter.
Cook bacon in a skillet over medium heat until crisp then allow it to cool on a paper towel lined plate. Then refrigerate until the morning.
The next morning:
Mix the eggs, baking soda, rosemary and bacon into the bowl of batter.
Preheat your waffle maker according to manufacturer’s instructions. Spray the surface with oil.
Scoop batter (about 3/4 to 1 cup) onto the heated waffle maker. Scatter the bacon with a fork, if it doesn’t spread with the waffle batter. Cook until golden brown and cooked through. The time will differ by waffle maker and quantity of batter used. My waffles took an extra few minutes longer than usual waffles. Remove cooked waffle to a plate and continue cooking the rest. Serve immediately with maple syrup.
Adapted from a recipe for Raised Waffles on epicurious.com.
