A savory apple bacon cheddar waffle with a luscious apple pie syrup! Breakfast for dinner tonight and I cannot wait to dig in!
We are trying to make more savory breakfasts after hearing from all of you on facebook about what kind of breakfast recipes you’d like. Actually, we were quite shocked about what it was you all were looking for. We thought for sure everyone would say, “Stuffed french toast, pancakes, German pancakes!” and on and on, but instead we heard, hash browns in the recipe, healthier options and slow cooker ideas. Now that’s something we can get excited about!
We’ve been working on the perfect waffle recipe for our new cookbook coming out, but in the meantime this buttermilk recipe is one of our favorites. The important things for a waffle are, do not over mix and remember to drizzle in the melted butter at the end, stirring gently. This allows the waffles to stay crisp and it gives a lovely golden color.
Why do Waffles Get Soggy?
A Hot Waffle Iron Prevents Soggy Waffles. Waffle-making is, at its essence, a type of baking.
Getting the waffle iron nice and hot means the batter will crisp up as soon as it hits the surface.
But then since we don’t know how to leave things alone, we went ahead and stuffed these buttermilk waffles with cheese and smoked applewood bacon then poured an apple pie syrup all over the top.
What is Applewood Bacon?
Applewood smoked bacon is exactly what the name implies.
It’s cured bacon that is smoked over applewood fires rather than, say, hickory or maple or alder wood fires.
Apple. Pie. Syrup. It’s really, really good. Start out by sauteing apples, then add some butter, buttermilk, apple cider and of course sugar and a touch of karo syrup to help thicken it all up. End with a little baking soda and then continue to boil until slightly thickened. It’s good on everything but especially savory waffles.
We found that sliced cheese works better than shredded as the shredded melted down and disappeared while the waffle baked. Also, watch out on overfill because you will have quite the mess!
How do You Clean a Waffle Iron?
Use a damp cloth to wipe down the exterior.
To remove stubborn, baked-on batter drips, pour a few drops of cooking oil onto the batter.
Let it sit a few minutes to soften, then wipe it away with a damp cloth or paper towel.
Removable cooking plates can be gently washed in warm, soapy water, rinsed clean, and air-dried.
Apple Bacon Cheddar Waffle
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This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.
Apple Bacon Cheddar Waffle
For the Waffles
- 1 3/4 Cup Flour
- 2 1/4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 2 Tablespoons Corn Starch
- 3 Tablespoons plus 1 Teaspoon Sugar
- 1/2 Teaspoon Fine Sea Salt
- 3 Large Eggs
- 1 1/2 Cup Buttermilk
- 1/2 Cup Unsalted Butter melted and cooled slightly
- 6 Slices Applewood Smoked Bacon cooked and chopped
- 8 Slices Cheddar Cheese
For the Syrup
- 1 Granny Smith Apple peeled and diced
- 1 Teaspoon Olive Oil
- 4 Tablespoons Butter
- 1/2 Cup Apple Cider
- 1/2 Cup Buttermilk
- 1/2 Teaspoon Cinnamon
- 3/4 Cup Sugar
- 2 Tablespoons Karo Syrup
- 1/2 Teaspoon Baking Soda
- For the waffles
- Heat a waffle iron.
- In a bowl, whisk together the flour, baking powder, baking soda, corn starch, sugar and salt.
- In another bowl, whisk together the eggs, buttermilk and heavy cream.
- Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together.
- Add the butter and stir until just combined.
- Important!! Allow to rest for 15-30 minutes.
- Brush butter on both sides of the waffle iron.
- Pour about 1/3 cup onto the iron, quickly add the sliced cheese and bacon crumbles then scoop and gently but quickly spread a little more batter over the top.
- Cook per instructions.
- Serve with syrup.
- For the syrup
- In a large pot (not regular saucepan) over medium heat, add the apples and oil and saute until soft, stirring occasionally, about 2 minutes.
- Add the butter, buttermilk, cider, sugar, cinnamon and karo syrup.
- Bring to a boil.
- Remove from heat and stir in the baking soda.
- Place back on the burner and turn down to a simmer for 3 minutes or until slightly thickened.
- Serve immediately.