about 2teaspoonsunsalted butter for the waffle maker
Cover a plate with paper towel. Cover a large plate with a double layer of paper towels and set aside.
Cook the bacon and scallions. In a large skillet cook the bacon over medium heat, until it's golden and crispy, about 4 minutes per side. Use kitchen tongs to remove the strips and place them on the paper towel-lined plate to drain. Turn off the heat, but leave the bacon fat in the pan! Add the scallions and mix to blend.
Chop bacon and save grease. Once the bacon is cool enough to touch, roughly chop it and add it back to the pan and mix. Place a strainer over a bowl or large measuring beaker and then pour the contents of the pan into it. We want to drain the bacon fat and then measure ¼ cup of it for the recipe. (There should be enough, but if not, add olive oil to it until it equals ¼ cup.) Then add the 1 tablespoon of olive to it also.
Whisk the eggs with the bacon grease. Pour the ¼ cup plus 1 tablespoon of bacon fat and olive oil into a large mixing bowl. Add the eggs and milk and whisk until blended. Set aside.
Make the batter. In another mixing bowl, combine the gluten-free flour with the baking powder, sugar, salt and pepper. Once it's evenly blended, add it to the wet ingredients and mix until it's smooth. Fold in the bacon-onion mixture, garlic and cheese, and gently mix until all of the ingredients are evenly blended.
Cook the waffles. With a bit of the butter for each batch, if it's not non-stick, add the batter to the waffle iron, using it according to the manufacturers instructions. (Mine is fairly standard and uses about ⅓ cup batter per waffle.)
Let the waffles cool on a cooling rack and then serve!
Calorie count is only an estimate.
Keywords best savory waffles, best gluten-free waffles
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