Weekend Waffles with Maple Black Pepper Bacon

 

I’m going to need you to do a little something for me this weekend.  

Yes.  It’s Wednesday.  We’re planning ahead.  This is important.  

I think you and I should make it a point to seriously relax this coming weekend.  See… it might be our last chance to really take it easy before the new year.  Before we know it we’ll be swept away by Thanksgiving, festive flavored lattes, contemporary holiday music, visiting relatives, cranberry cocktails and company parties.  

This weekend though… this weekend we can take it easy.  

To help us with our plan, I’ve come up with the perfect weekend breakfast:  yeast risen waffles with maple and black pepper bacon.  

We’re taking it slow this weekend.  Are you in?

**But wait!  You don’t have a  waffle iron?  It’s ok.  These Milk Chocolate Chip Buttermilk Pancakes with a side of Maple Black Pepper Bacon should put  you in an equally great food coma.  Not to worry.

 

 

Yeast risen, overnight waffles are pretty stellar.  

Make the batter Saturday afternoon, let it rise on the counter for an hours or so.  Cover and refrigerate until you’re ready for breakfast on Sunday morning.  

On Sunday I stirred my batter a bit and let it to rest on the counter for an hour to come to room temperature and rise a bit.

 

The batter will be goopy, but don’t let that deter you.  These beauties bake up crisp and full of yeasty, maple sugar, nutty flavor.  Adding white whole wheat flour adds a touch of nuttiness to compliment the brown butter.  Yes… these waffles are full of character.  

Don’t even get me started on the bacon.  It sweet and spicy and… bacon.  It’s inherently perfect.  

 

Weekend Waffles

     adapted from King Arthur

     makes 2 big square (four sectioned) waffles, enough for 2 and a half people.

     Print this Recipe!

1 1/2 cups whole milk

7 Tablespoons unsalted butter, melted until browned bits appear

3 Tablespoons maple syrup (the real stuff or simply use brown sugar)

3/4 teaspoon salt

1 teaspoon vanilla extract

2 eggs

1 cup all-purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons instant yeast

Heat the milk until it is hot but not boiling.  Place it in a large bowl (you’ll need the room for expansion) and mix in the browned butter, maple syrup (or brown sugar) salt and vanilla extract.  Stir until the mixture has cooled to lukewarm.  Add the eggs, flour, salt and yeast and stir all together.  If there are a few lumps, that’s fine!

Cover mixture with plastic wrap and a clean kitchen towel and leave to rise for 1 to 1 1/2 hours.  The mixture will begin to bubble.  

You can cook the waffles at this point, or place the batter in the refrigerator to rest and develop flavor overnight.  

Remove the batter from the fridge about an hour before you’d like to eat breakfast.  Stir the batter and let it come to room temperature.  When ready to cook, preheat the waffle iron and spray with nonstick cooking spray.  Add 1 1/2 cups of batter (depending on the size of your waffle iron) and cook until golden brown.  

Top with butter and syrup and anything good. 

 

 

 

Maple Black Pepper Bacon

     this couldn’t be easier!  thanks for the recipe Rachel!

as much bacon as you’d like

maple syrup (the real stuff)

black pepper

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper or foil.  Place bacon strips on sheet, close but not overlapping.  Drizzle with maple syrup, about 2 or 3 Tablespoons per 10 bacon strips.  Sprinkle with as much black pepper as you like. Bake for 10 minutes then remove pan from the oven and carefully flip bacon strips over.  Bake for another 5 to 10 minutes or until the bacon reaches your happy point of doneness.