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Cooking Club – Winter 2013

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  • 8 oz Applewood smoked thick-cut bacon, coarsely chopped
  • 1 1/2 cup white whole wheat flour or all purpose flour
  • 1/4 cup packed dark brown sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 3 eggs, separated, room temperature
  • 1 cup whole milk, room temperature
  • 6 tblsp unsalted butter, melted



Step 1

Cook bacon in medium skillet over medium heat 8-10 minutes or until browned and almost crisp, stirring occasionally; drain on paper towels. Reserve 2 tablespoons of bacon drippings from skillet. (reserve remaining drippings to brush over waffle iron, if desired.)

Heat oven to 250. Place wire rack on large rimmed baking sheet. Whisk flour, brown sugar, baking powder and salt in large bowl.

Heat waffle iron until hot. Meanwhile, whisk egg yolks in medium bowl until smooth. Whisk in milk, butter and reserve 2 tablespoons bacon drippings until blended. (Butter can be used instead of drippings in the batter.) Make a well in center of flour mixture. Pour in egg yolk mixture; whisk until almost smooth.

Beat egg whites in small bowl at medium-high speed until stiff peaks form. Stir one-third of the egg whites into waffle batter to lighten; gently fold in remaining egg whites. Fold in bacon.

Lightly brush waffle iron with some of the remaining reserved bacon drippings. (Canola oil can be used instead of drippings.) Pour ½ - 2/3 cup batter per waffle onto waffle iron (exact amount depends on size of waffle iron). Cook 2 ½ - 4 minutes or until crisp and golden brown, or cook waffles according to manufacturer’s directions for iron. Arrange waffles on rack on baking sheet; place in oven to keep warm. Repeat with remaining batter.

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