Categories: Breakfast, Waffles

Ingredients

• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup stone-ground grits (not instant)
• 12 tablespoons unsalted butter, melted
• 4 large eggs, separated
• 1 1/4 cups milk
• 6 -8 slices crisp cooked bacon, crumbled
• unsalted butter, softened
• cane syrup or maple syrup, warmed

Directions

1. In a bowl, stir the flour, sugar, and baking powder together; set aside.

2. Bring 1 quart of water to a boil in a saucepan over high heat; stir in salt, then the grits, whisking constantly until the water comes back to a boil.

3. Decrease heat to low, continue cooking, stirring occasionally, until very thick and creamy, about 30 minutes.

4. Stir in the melted butter and scrape grits into a large bowl.

5. Stir in the egg yolks, one at a time, mixing well after each addition.

6. Add the flour mixture, stirring only until combined, followed by the milk.

7. The batter should be thin.

8. In another bowl, beat the egg whites with a mixer until stiff but still glossy.

9. Heat a greased waffle iron; stir bacon into the batter; fold in the egg whites.

10. Cook waffles, one at a time, following the directions from the waffle-iron manufacturer; they should be crisp and brown when done.

11. Serve with softened butter and syrup.

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