Ingredients
The following ingredients have 4 Servings
- 5 strips bacon
- 1 cup finely chopped green onions
- 3 large eggs
- 1 cup milk
- 1¾ cups all-purpose flour ((you can substitute with a 1 to 1 gluten-free all-purpose flour) *)
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- a few turns of freshly ground black pepper
- 1½ cups mild cheddar cheese, (grated)
- 6 tablespoons grapeseed oil * ((or other neutral oil, like vegetable))
Instruction
- Cook the bacon. Cover a large plate with a paper towel and set aside. In a large skillet, cook the bacon over medium heat until it's golden and crispy, about 4 minutes on the first side, and about 2 on the second. Use kitchen tongs to remove the strips and place them on the paper towel-lined plate to drain. Turn off the heat, and leave the bacon fat in the pan
- Prepare scallions. Add the scallions to the pan with the bacon fat. Then, roughly chop or crumble the bacon and add it back to the pan and mix it with the scallions. Set aside.
- Make the batter. In a large mixing bowl, combine the flour with the baking powder, sugar, salt and pepper. In another large bowl, whisk the eggs and milk together. Add the dry ingredients to it and mix until it's smooth. Fold in the bacon-onion mixture, cheese and oil, and gently mix until all of the ingredients are evenly blended.
- Cook the waffles. With a bit of oil for each batch (even if it's non-stick), add the batter to the waffle iron, using it according to the manufacturer's instructions. (Mine is fairly standard and uses about ⅓ cup batter per waffle.)
- Cool and serve. Let the waffles cool a bit and then serve.
