Bacon, Apple and Cheddar Waffles
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Choosing between a sweet or savory breakfast is like choosing a favorite child—we could never. Thankfully, there are these bacon, apple and cheddar waffles (from Jennifer Davis’s new title, The Southern Baking Cookbook) to offer the best of both worlds.
“Cheddar cheese on top of a Granny Smith apple pie is a common Southern combo,” Davis writes. “That little bit of cinnamon with the hot pastry and cheese really is delicious. It wasn’t until I was dipping a bacon, apple and cheese sandwich in maple syrup that I decided waffles would work too. I’ve completely converted to sweet and savory waffles, and I’ve found that using whole strips of bacon provides a bit of all three flavors in every bite.”
Her recipe calls for a Belgian waffle maker, which has larger, deeper pockets, but you could use any type of waffle iron with success. Adjust the cooking time as needed, removing the waffles when they’re golden brown and cooked through.
Reprinted with permission from The Southern Baking Cookbook by Jenn Davis, Page Street Publishing Co., 2021.
2¼ cups (281g) all-purpose flour
1 tablespoon (15g) baking powder
1 tablespoon (13g) granulated sugar
½ teaspoon kosher salt
1¾ cups (420ml) full-fat buttermilk, at room temperature
½ cup (114g) unsalted butter, melted and cooled
2 large eggs, at room temperature, lightly beaten
1½ cups (126g) grated extra sharp cheddar cheese
1 cup (118g) shredded Granny Smith apples
36 strips bacon (preferably Maplewood)
Maple syrup, for serving
1. In a medium bowl, whisk together the flour, baking powder, sugar and salt.
2. In a large bowl, whisk together the buttermilk, butter and eggs. Add half of the flour mixture at a time to the buttermilk mixture, whisking each addition until just combined. Don’t overmix your batter; a few lumps and streaks of flour are fine. Fold in the cheddar cheese and apples. Rest the batter for about 20 minutes.
3. Lightly spray a Belgian waffle iron with nonstick cooking spray. Place 3 strips of the bacon directly on the waffle iron. Close the waffle iron and cook the bacon for about 4 minutes. Open the waffle iron and pour about ¾ cup (180ml) of the waffle batter over the bacon. Close the waffle iron, flip it and cook the waffle for 7 to 8 minutes, or according to the manufacturer’s directions.
4. Repeat the preceding steps with the remaining bacon and waffle batter, greasing the waffle iron with more nonstick cooking spray as needed. Serve the waffles with warm maple syrup.