Playing with our new toy this morning! $4 GoodWill waffle maker (brand new, baby!), and it works great!
Mom was more of a “pop-tart” kinda gal, but when Dad would come over early, or I’d stay the night at his place, sometimes he’d make his Mom’s waffles. Loaded with cooked bacon and smeared with butter, crunchy peanut butter, an drizzled with hot maple syrup…Oh, Yeah!
I haven’t made waffles in a coon’s age, but after stumbling across this one for such a great price, I was inspired to give it a shot.
It was…a taste of heaven.
Now, in all fairness, I’ve taken a few liberties with Nona’s recipe. I have no idea what kind of flour she used (likely whatever was cheapest), and I doubt she’d ever heard of Turbinado sugar, lol, but the important parts of her recipe are still the backbone of this one, the crispy bacon, the crunchy peanut butter, and, of course…the love.
“The Home Chef” is part syllabus, part autobiography, part call-to-arms, revealing the rapidly evolving landscape of cooking in America. A manifesto on how to cook real food in your own kitchen, and more importantly…why you should.
Grandma Perkins’ PB Bacon Waffles
(Makes 4 large waffles)
3/4 cup King Arthur all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 1/2 Tbs Turbinado Sugar, plus extra or sprinkling
1 tsp real vanilla extract
1 lb thick bacon, fried crisp and chopped
Butter, Jiff Extra Crunchy Peanut Butter, and real maple syrup, for serving
Combine the flour, cornstarch, baking powder, baking soda, and salt in a medium-sized bowl, and mix well.
In another bowl, combine the milk, vegetable oil, egg, sugar and vanilla and mix well, mix into the dry ingredients until well incorporated (a few lumps are fine), fold in the chopped bacon.
Let the batter sit for 30 minutes.
Preheat a waffle iron (you don’t need to use any oil, as there’s enough in the batter to make the waffles release easily.) Follow the directions on your waffle iron to cook the waffles.
The Sugar: Once the waffle are cooked solid, but still light, open the waffle Iron and sprinkle the surface of the waffle generously with Turbinado Sugar, then close it back up to finish. This will add a sweet, caramelized crunch to your waffles. If you have a flip iron, like the one I just got, you can do this on both side, which I highly recommend.
Spread* each waffle with butter, then peanut butter, then drizzle with hot syrup**, and serve immediately.
*This ain’t Denny’s. The secret to the perfect waffle is to make sue that EVER SINGLE SQUARE gets butter and PB. If you’re not willing to be that obsessive, have corn-flakes.
**Cold maple syrup is sign of sloth, and an abomination to God. ALWAYS warm the syrup before serving.
“The Home Chef: Transforming the American Kitchen” was your overview of the basic concepts and tips for taking your cooking to the next level, but let’s face it, you can only fit so much information into one book!
Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines.
This one is all about BACON.