Name: Buttermilk Waffles with Bacon, Cheddar, and Scallions
Total time: 30 min
Ingredients: 4 slices cooked bacon , crumbled; 2 cups (10 ounces/283 grams) all-purpose flour; 2 tablespoons cornmeal (optional); 2 teaspoons baking soda; 1/2 teaspoon table salt; 1¾ cups (14 ounces) buttermilk; 2 large eggs; 4 tablespoons unsalted butter , melted; 1 cup shredded sharp cheddar cheese (4 ounces); 2 scallions , root ends trimmed and scallions chopped; Vegetable oil spray

Why This Recipe Works

This recipe puts a savory twist on a breakfast classic! Instead of adding sugar to waffle batter, we mixed in crumbled cooked bacon, cheddar cheese, and sliced scallions. And to make sure our waffles had a light, fluffy interior, we turned to acidic buttermilk. When buttermilk reacts with baking soda, it creates carbon dioxide gas that produces bubbles in our batter. When the waffles cook, some of those bubbles get trapped, giving you airy waffles. As you’re enjoying your breakfast, ask your young chef what other sweet foods they think should get the savory treatment. Pancakes? Muffins? Brownies?

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Before You Begin

The cornmeal adds extra crackle and crunch to the exterior of the waffles, but you can skip it if you don’t have any on hand. Serve with maple syrup for a sweet-salty combo, hot sauce or chili crisp for a kick of heat, a drizzle of crema, or a fried egg on top.

Instructions

Place cooling rack in rimmed baking sheet. Adjust oven rack to middle position and place baking sheet in oven. Heat oven to 200 degrees. Heat waffle iron.

In large bowl, whisk together flour, cornmeal (if using), baking soda, and salt. In medium bowl, whisk together buttermilk, eggs, and melted butter.

Add buttermilk mixture to flour mixture and use rubber spatula to stir until just combined and no dry flour remains. Add cheddar, scallions, and crumbled bacon and stir gently until just combined.

When waffle iron is hot, spray lightly with vegetable oil spray. Use dry measuring cups and rubber spatula to scoop batter and scrape into middle of waffle iron (use about ¾ cup batter for 7-inch round waffle iron or about 1½ cups batter for 9-inch square waffle iron). Spread batter into even layer. Close waffle iron and cook until waffle is golden brown.

Use fork to remove waffle from waffle iron and transfer to baking sheet in oven to keep warm. Repeat with remaining batter. Use oven mitts to remove baking sheet from oven (ask an adult for help). Serve.