Double Bacon Waffles

My fiancé is obsessed with bacon and loves to order the bacon waffle from FIG in Santa Monica. The FIG dish is incredibly decadent and involves a bacon-studded waffle topped with bacon-infused maple syrup and a scoop of bacon ice cream. My version is simpler but still incorporates the sweet waffles and salty bacon together, making this the perfect double-serving breakfast meal. It’s really not more difficult than making both items separately, but putting them together is so much more exciting. My favorite part is the bacon syrup, which adds a nice sweet element to this mostly-savory dish.

Double Bacon Waffles:

For Syrup

• Dice 2 strips of thick-cut bacon and cook in a small pan until crispy, about 5 minutes.
• Pour off the bacon fat and turn the heat to low, then add in 1/3 c. good-quality maple syrup.
• Set aside and keep warm.

For Waffles

• Add 6 strips of bacon into a large skillet over medium-high heat.
• Cook bacon for 10-15 minutes, turning once, or until bacon is crisp.
• Let bacon drain on a paper towel and reserve the bacon fat in a separate bowl.
• In a small mixing bowl, sift together 1 c. all-purpose flour, 1 tsp. baking powder, and 1/4 tsp. salt.
• In another mixing bowl, beat together 2 eggs and 1 tbsp. sugar until sugar dissolves.
• Mix 1 c. milk and 2 tbsp. melted butter into the egg mixture.
• Gently stir the dry ingredients into the wet until just combined.
• Heat a waffle iron to medium-high heat and brush with reserved bacon fat.*
• Pour in 1/3 of the batter and top with two pieces of crispy bacon in a criss-cross (x) pattern.
• Close the iron and cook for 5 minutes, or until just cooked through.**
• Remove the waffle and repeat steps until all batter is gone.
• Top waffles with bacon syrup and enjoy.

Makes three waffles

*Or use a non-stick cooking spray, but the bacon fat adds a lot of great flavor.

**Waffle irons vary greatly. For best results, use your instruction manual.