I’ve been seeing so many recipes for savory waffles lately and I’ve just been jonesing to try one. Since it had been snowing like crazy for days and I was obviously preparing for hibernation I had already made a chili, a spicy sausage and chicken soup and a frittata. Why not make waffles for dinner?
I tossed ingredients around in my head for a while. I knew there was that log of goat cheese with fig in the refrigerator. It was from Cotsco so I would have to make something out of at least half of it; after all who could eat a friggin pound of goat cheese? And cornmeal. Certainly cornmeal would belong in a savory waffle. And bacon. Everything’s better with bacon, right? I headed into my lab to work on my experiment.
The Brit had been home all day writing grants and was thrilled when I called him to the table for dinner. As he went to sit down he looked at the lovely plate I had placed in front of him, cocked his head to the side and asked “Seriously? This is dinner?”
“Didn’t you ever have breakfast for dinner as a kid?”, I asked.
“Well, we used to have Pancake Wednesday’s”, he responded.
“So this is Waffle Friday”, I retorted.
“I don’t like waffles.”
Ohhhhh……
So I didn’t even write this up over the weekend. The problem was I thought they were delicious, but now I didn’t know. Perhaps in my snow induced gluttony I had become non-discerning?
Isn’t it funny how the slightest set back can make you feel insecure. The truth of the matter is that Colin always loves what I make for dinner so if he doesn’t care for one thing that doesn’t mean that it is bad. But that was exactly what I feared.
The recipe I had made produced three large, hard crusted waffles. I must confess to eating mine all up, but Colin had stated that he was “full up” about three quarters of the way through his. I placed the uneaten waffle in a zip lock bag and stuck it in the fridge.
Today when Margo came over I served her the third waffle for lunch. I watched with baited breath as she took the first bite. “Don’t you want some syrup with it?” I asked. “Nope”, she had answered.
I explained to her that I had made some thyme infused maple syrup to put over the waffles when we ate them on Friday night. “that sounds really good,” she had responded, “But these are so good alone that they don’t really need it.”
“Really?” I asked. “You like them?”
“They’re wonderful; really delicious,” she said.
I was absolved! I sat down to write up this post.
PrintSavory Waffles for Valentines Day Breakfast in Bed
- Total Time: 35 minutes
- Yield: 3 large waffles 1x
Description
These savory waffles feature crunchy bacon, sweet fig-infused goat cheese, and hearty cornmeal, making them a delightful choice for brunch or a light dinner.
Ingredients
- 1 3/4 cups Unbleached Whole Wheat Flour
- 1/2 cup Cornmeal
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Sugar
- 4 strips Bacon, cooked and crumbled
- 3 Eggs, separated
- 4 ounces Goat Cheese with Fig
- 1 1/2 cups Buttermilk
- 1/4 cup Unsalted Butter, melted
Instructions
- Preheat an electric waffle maker according to the manufacturer’s instructions.
- In a large mixing bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar with a wire whisk. Make a well in the center of the bowl.
- In a separate bowl, whisk together the egg yolks, buttermilk, and melted butter until well combined.
- Pour the wet ingredients into the well of the dry ingredients and stir until just combined. Do not overmix.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just incorporated.
- Fold in the crumbled bacon and goat cheese with fig.
- Pour the batter onto the preheated waffle maker, spreading it out evenly. Close the lid and cook until the waffles are golden brown and crisp, about 4-5 minutes.
- Carefully remove the waffles and serve immediately, or keep warm in a low oven until ready to serve.
Notes
Serve these waffles with thyme-infused maple syrup for an extra layer of flavor. They can be enjoyed on their own without syrup, as the fig and bacon provide plenty of taste. Store leftover waffles in a zip lock bag in the refrigerator and reheat in a toaster or oven for a quick meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large waffle
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Carbohydrates: 50
- Fiber: 5
- Protein: 18
- Cholesterol: 120
