Makin’ ba­con waf­fles

The Southern Gazette - - Front Page - Terry Bursey Maple Ba­con­waf­fles

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: 2 cups flour

2 eggs, beaten

1 ½ cups milk, warm

4 tsp bak­ing pow­der

1 ½ tbsp. maple syrup

1/3 cup but­ter, melted

1 tsp vanilla

1 tsp salt

7 rash­ers of thick cut maple ba­con

In a large fry­ing pan, cook ba­con to de­sired done­ness, set aside on pa­per towel to re­move ex­cess grease.

Di­rec­tions -

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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