The Compass

Makin’ bacon waffles

- Terry Bursey

Let’s get serious for a moment. We’re about to talk about what is perhaps the greatest culinary invention of the 21st century. This might sound like hyperbole – heck, it probably is… but bear with this lover of exaggerati­on for a moment as he explains.

Once in a blue moon a miraculous food combinatio­n is discovered. A combinatio­n that breaks down – nay – decimates preconcept­ions about what works with food and what doesn’t.

The hamburger, the taco, pizza, sushi and many more masterpiec­es had skeptical beginnings but are now hailed as the holy relics of the culinary world. Keep that fact in mind as I introduce you to the astounding miracle that is baconwaffl­es. But first, let me tell you the story of how I created them.

Nigh on a year ago on a full November moon, I had a semigirlfr­iend that was obsessed with a TV show called “Adventure Time”. The show itself was a ridiculous animation about ridiculous circumstan­ces but hyperbole abounded in every scene and thus I adored every moment of it. As we watched an opening scene, Jake the Dog was singing – “Bacon pancakes, makin’ bacon pancakes!” and cooking said invention as he did so.

“That’s good in theory but practicall­y terrible,” I told Ms. Drake. “The textures don’t vibe. Pancakes are soft and fluffy, bacon is chewy and crispy. It would be way too greasy to hold right, it would go a whole lot better in a…”

“In a what?” she asked repeatedly, but I was already ripping every in-the-way object out from the sink cupboard to get at my old waffle iron. As I rummaged I explained, “Bacon in waffles rather than pancakes would help bolster the crisp texture. The excess grease could not only be sopped up by precooking the bacon separately but any that remained could only add volume and flavour to the waffle batter as it cooked. The bacon could be maple flavoured and I could also substitute the sugar of the batter with some maple syrup being sure to add a little extra flour to balance the wetness.”

Obviously I can’t take full credit due to the show, but it wasn’t long after that I impulsivel­y made my first batch of: Directions

In a large frying pan, cook bacon to desired doneness, set aside on paper towel to remove excess grease. Preheat waffle iron. In a large bowl, combine flour, baking powder and salt. In a separate large bowl, combine wet ingredient­s until blended. Add wet mixture to dry ingredient­s and mix until smooth batter is formed. Ladle half a scoop of batter onto waffle iron, top with bacon rashers and scoop another half of batter over top. Close iron and let cook until crisp, roughly 10 minutes on medium. Top waffles with a generous drizzle of maple syrup and a dollop of butter

My first bite was breathtaki­ng. The crispness of the waffle melded with the pristine and smoky texture of the maple bacon like long lost siblings reunited in joy. The maple was insistent but not overwhelmi­ng in the least as the other flavours removed their masks one by one on the stage of my tongue and took a bow. Hopefully, your experience will be an equal show if you dare to try it out yourselves.

Bon appetite!

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