Someone in our family got a Belgian waffle maker for Christmas (hint: it was the one who likes sweets for breakfast). But I haven’t let it deter me from my quest for a good, savory breakfast. I found this variation on a basic waffle in a very old edition of the Betty Crocker Cookbook**. You add sharp cheddar cheese to the batter and top each waffle with a few slices of bacon before you close the lid of the waffle maker. The bacon becomes embossed onto the waffle, and the cheese is nice and melty. I thought the addition of a sunny-side up egg and a little spicy chutney would complete my version of a hearty weekend breakfast. Of course, you could omit the egg, have a little maple syrup with your cheddar and bacon waffle, and still have a happy morning. Enjoy!
Cheddar and Bacon Waffles
(makes about 8 waffles)
2 cups buttermilk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 2 tablespoons canola oil or melted, cooled butter
1 generous cup shredded sharp Cheddar cheese
a pinch of cayenne pepper (optional)
For each waffle: 2 slices of bacon, cut in half crosswise, lightly browned
Preheat the waffle maker. In a medium bowl beat the eggs with a whisk. Add the remaining ingredients, except for the cheese and bacon, and whisk to blend. Fold in the cheddar cheese, and portion the batter onto the waffle maker. Quickly top each waffle with bacon and close the lid. Remove carefully when done and serve hot, with syrup, eggs, salsa, or other toppings of your choice.
** My version of the Betty Crocker Cookbook is one with a white vinyl cover and gold lettering, embossed with food drawings in a circular design on the front. I believe I got it from my mother and I think the most similar printed version to mine is this one.