Bacon, buttermilk waffles with cinnamon apple butter and honeycomb

What is it about bacon? Half the world hates it, the other half would eagerly give away a valued limb for a piece of crispy, crunchy, salty bliss! I am not sure when my bacon obsession started but it has very strong fingers gripped around my soul, or stomach! Five years in Dubai cemented this obsession as it became a rare commodity horded away and scoffed down in secret.

I like my bacon in strips, super crispy and wood smoked. Alternatively throw it into something sweet and the salty/sweet combo is intensified dramatically. Americans are fantastic at combining sweet and salty breakfasts. A large part of our recent trip to the States was breakfast. Yes, many hours a day were spent pouring over menus but my favourite was the breakfast menus. And amongst the best of these was bacon waffles smothered in butter at the Wynn Encore in Las Vegas. If you have visited Vegas then you will understand why a large number of these waffles were consumed!

I decided to recreate this wonder, winter-style, with cinnamon apple butter, sliced and served melting over crisp bacon, buttermilk waffles with a hunk of honeycomb. As it looks like rain and cold for the weekend, I implore you to stay home, wrap up warm and try these delectable waffles. They are super fast to make, no overnight refrigeration required, and can be made and eaten in pyjamas.

Enjoy, savour and devour!

Bacon, buttermilk waffles with cinnamon apple butter and honeycomb

Serves 6
Prep time 30 minutes
Cook time 15 minutes

2 ½ cups flour
2 ½ Tbsp sugar
3 tsp baking powder
1 tsp baking soda
½ tsp salt
2 ½ cups buttermilk
½ cup butter, melted
3 eggs, lightly beaten
1 tsp vanilla extract
200g wood-smoked streaky bacon
100g salted butter, softened to room temperature
2 apples, cored, peeled and cut into 1cm chunks
1 Tbsp cinnamon
1 Tbsp brown sugar
50g natural honeycomb, cut into chunks

Clean and preheat waffle iron to high. Put cut apple, cinnamon and brown sugar into a pot with ¼ cup of water. Cook apple until soft. Cool. Place butter in a bowl and mask with a fork. Stir through the cool apple. Lay a piece of clingfilm onto the bench and form a 5cm sausage with the butter mixture. Roll up the clingfilm and place in the freezer to chill quickly. Cut the rind off the bacon and cut the bacon into ½ cm squares. Fry until crispy and drain on a paper towel. In a large bowl mix the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter and buttermilk. Add the beaten eggs and vanilla and blend. Fold the buttermilk mixture through the flour mixture very gently until almost combined. The waffles will be lighter and fluffier the less you stir the mixture. Brush the hot waffle iron lightly with canola oil or spray with non-stick cooking spray. Pour in ¼ cup of waffle mixture onto each iron and sprinkle of some cooked bacon bits. Close the iron and cook the waffles until golden brown. Serve the waffles with a slice of apple cinnamon butter and a large chunk of honeycomb. I recommend keeping the cooked waffles and your plates in a warm oven until the waffles are all cooked and ready to eat.

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