Savory waffles are extremely popular at the moment, mostly seen with toppings like fried chicken or bacon. Perhaps not surprisingly, because the sweet and savory combination just always works really well. I was especially intrigued by the idea of waffles with bacon, but with my own little twist: crispy bacon that’s been fried together with the waffle batter and lots of melted cheese for an extra kick. Such a winner!
This is definitely an amazing breakfast (also perfect for those hangover Sunday mornings, not that I experience any one those at this time, being pregnant and all), but also great for lunch. I used my favorite waffle recipe from All-day breakfast as a base, but this time without sugar and with the addition of bacon and cheese.
By putting the bacon in the waffle iron a little earlier, it turns out extra crispy. That’s wonderful in contrast with the two types of melted cheese: mozzarella (or any other young cheese, really) for the creaminess and melting part, tangy pecorino (or Parmesan cheese) for the savory touch.
When you bake these waffles, your home will smell nothing but amazing and I’m pretty sure you can’t stop eating after just one waffle. They are crazy good!
Tip: you can freeze leftover cooled-off waffles and just reheat them in the toaster.
for 8 waffles
5 tbsp (75 g) butter + extra, for greasing
1½ cup (175 g) flour
2 tsp baking powder
1 cup (100 g) mozzarella, shredded
1/3 cup (40 g) pecorino, grated + extra
½ cup + 2 tbsp (150 g) Greek yogurt
½ cup + 2 tbsp (150 ml) milk
16 small slices of bacon
extra: waffle iron
Melt the butter and leave to cool a little.
Sift the flour in a bowl and add the baking powder, pinch of salt and cheeses. Mix well. In another bowl, thoroughly mix the eggs with the yogurt and milk. Pour in the melted butter and add these wet ingredients to the dry ingredients. Quickly mix everything together. You now have a thick waffle batter.
Preheat your waffle iron until it’s hot and grease with some butter. Put 2 slices of bacon in each compartment and let crisp up a little. Then, scoop a big spoon of batter on top of the bacon and bake the waffles until they’re golden brown and crispy. Repeat with remaining batter.
Store baked waffles on a cooling rack and don’t put them on top of each other, to prevent them from getting soggy. Sprinkle over extra pecorino and serve immediately.