Categories: Breakfast

Ingredients

• 2 tbsp. unsalted butter
• 6 oz. sliced bacon, chopped
• 1 cup chopped onion
• 1 3/4 cups cake flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1 tsp black pepper
• 2 1/2 cups whole milk, plus more if needed for thinning
• 2 large eggs, separated
• Blueberry maple syrup, for serving (see recipe)

Directions

1. Preheat a waffle iron.

2. Melt the butter in a small skillet over medium heat. Add the bacon and onion and cook, stirring as needed, until the onion is soft and the fat has rendered from the bacon, about 10 minutes. Remove from the heat.

3. Sift the flour, sugar, baking powder, salt and pepper into a large bowl. In a medium bowl, whisk the milk and egg yolks together.

4. In a small bowl with an electric mixer on high speed, beat the egg whites until stiff peaks form.

5. Add the milk mixture to the dry mixture, and whisk gently to combine. Stir in the bacon and onion, along with the bacon drippings. Add the egg whites, gently folding them in with a whisk. If necessary, thin the batter with additional milk. The batter will appear frothy on top—this is OK.

6. Add 3/4 to 1 cup of the batter to the waffle iron, and cook as directed. Repeat with the remaining batter. Keep the waffles warm in a low oven until ready to serve.

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