Chef Capon's Cheddar Bacon Waffles

• Meat

  • 6 strips Bacon, cooked and crumbled

• Produce

  • 3 Scallions

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 3/4 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 1 cup Butter, unsalted
  • 2 1/2 oz Cheddar cheese, grated
  • 1 1/2 cups Milk

Found on fifteenspatulas.com

Description

Ingredients

• 2 cups all-purpose flour (10 oz)
• ¾ cup granulated sugar
• 1 tsp salt
• 1 tbsp baking powder
• 3 eggs, separated
• 1.5 cups milk
• 1 cup unsalted butter, melted
• 6 strips bacon, cooked and crumbled
• 2.5 oz grated cheddar cheese
• 3 scallions, chopped

Directions

• Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot. Preheat the oven to 200 degrees F. In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside. In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside. In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks. Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined. Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one cup per waffle), and cook for approximately 5 minutes, until golden brown. When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!