Crispy Cornmeal Bacon Waffles

A great sunday morning breakfast. Don't over mix waffle batter; its chemistry resembles that of muffins ratther than that of pancakes, and similar rules apply. The less you beat, the better, and- as with muffin batter- lumpy is better than smooth. It is best to use the batter right after mixing it: baking powder gradually loses its puff power once it has been combined with the wet ingredients.

Steps

Cook bacon in a large skillet over medium heat until crisp , about 6 minutes.

Transfer to paper towels , crumble bacon.

Whisk flour and next 3 ingredients in a large bowl to blend.

Whisk buttermilk , eggs , and 2 tablespoons maple syrup in medium bowl to blend.

Add buttermilk mixture to dry ingredients.

Stir until just blended , fold in 1 / 4 cup melted butter and crumbled bacon.

Preheat waffle iron lightly brush waffle iron with melted butter or cooking spray.

Working in batches , spoon batter into hot waffle iron , spreading evenly over grid.

Close waffle iron and cook until waffle is brown , crisp , and set about 6 minutes , depending on type of waffle iron.

Transfer waffles to plates.

Serve with maple syrup.

Ingredients

bacon, flour, yellow cornmeal, baking powder, baking soda, buttermilk, eggs, pure maple syrup, unsalted butter