The Atlanta Journal-Constitution
RYAN BURKE’S BLUEBERRY-BACON WAFFLES
Who doesn’t like blueberry pancakes? How about blueberry waffles? Ryan Burke of Twain’s Brewpub has a 7-yearold son and a 2-year-old daughter and they’re both waffle fans. He makes blueberry waffles in several variations including flavoring the batter with lemon or orange zest. As for adding bacon to his blueberry waffles, he says that’s one of his family’s favorite combinations.
2 cups all-purpose flour 3 tablespoons
granulated sugar 2 teaspoons baking
powder
1/2 teaspoon salt
1 1/2 cups buttermilk ⅓ cup vegetable oil 2 large eggs, separated 1 pint blueberries (fresh
or frozen)
6 slices bacon, cooked
and chopped Orange-Maple Syrup, to
serve (see recipe) Blueberries, for garnish
Preheat waffle iron. In a large bowl, whisk together flour, sugar, baking powder and salt. Add buttermilk, oil and egg yolks and whisk gently to combine.
In a medium bowl using a hand mixer, whip egg whites to soft peaks. Fold into batter.
When waffle iron is ready, pour batter into iron and sprinkle with blueberries and bacon. Close lid and cook according to manufacturer directions. When waffles are done, remove them from waffle maker and lay them on a wire rack to cool. Do not stack them, because the waffles will steam and lose their crispness. When cool, wrap each individually and freeze.
When ready to serve, preheat oven or toaster oven to 350 degrees and heat 10 minutes or until crisp. Serve with OrangeMaple Syrup and a little butter and garnish with blueberries, if desired. Makes: 12 3-by-4-inch waffles
Per waffle: 196 calories (percent of calories from fat, 41), 5 grams protein, 24 grams carbohydrates, 1 gram fiber, 9 grams fat (2 grams saturated), 39 milligrams cholesterol, 266 milligrams sodium.