And now . . . . it’s a reality.
Anyone would be happy to wake up to the incredible aroma of the flavors in these waffles coming together. Anyone would believe they’re still dreaming as the aroma drifts beneath their bedroom door. And they’ll only come to when the bacon is flipped and sizzling on its second side.
Anyone will actually get out of bed when the butter begins to brown and the batter is mixed.
And when the top of the waffle iron closes down upon the blueberries and bacon hiding in the batter, anyone’s heart will be racing as they’re getting dressed to make a run for the kitchen.It won’t be until a perfectly crisped waffle is before them with a fork, that they’ll relax and accept that their dream has become a reality.
You’ll have to make them to find out exactly what happens when the waffles are actually eaten.
- 3 strips applewood smoked bacon
- 3 large eggs
- 1 cup milk I prefer whole or low-fat for this recipe, but non-fat will also work.
- 2 teaspoons vanilla
- 3 tablespoons granulated sugar
- ½ teaspoon sea salt
- 1⅓ cups all-purpose flour or gluten-free all-purpose flour -- a brand that's 1-to-1, like Bob's Red Mill
- 1 tablespoon baking power
- ⅓ cup brown butter melted (Here's How to Brown Butter)
- 1 cup fresh or frozen blueberries if frozen, thawed
- 1 tablespoon unsalted butter for the waffle iron
Add the bacon strips to a sauté pan and cook over medium heat until they are golden and crispy, a few minutes per side. Place them on a paper towel-lined plate to drain. Then crumble the strips into bite-sized pieces.
Preheat your waffle iron, and in a medium-sized mixing bowl, combine the eggs, milk, vanilla, sugar and salt. Whisk until smooth.
Add the flour and baking powder and whisk only enough to blend and make a smooth mixture.
Fold in the melted brown butter (here's How to Brown Butter).
Now fold in the blueberries and crumbled bacon.
Add the batter to your waffle iron, using it according to the manufacturers instructions. (If it's not a non-stick iron, use a pastry brush to add some of the unsalted butter to the iron to prevent sticking -- each time you add batter.)
Let the waffles cool on a cooling rack and then serve!