Yeast Leavened Waffles with Bacon and CT Maple Syrup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Yeast Leavened Waffles with Bacon and CT Maple Syrup

    processing...

    NEWSLETTERS

    Yeast Leavened Waffles with Bacon and CT Maple Syrup
    NBCConnecticut.com
    Yeast Leavened Waffles with Bacon and CT Maple Syrup

    Ingredients (Makes about 8 waffles, depending on the waffle iron used)

    • 1 Tbsp. instant yeast
    • 1/2 Cup warm water
    • 2 Cups warm milk
    • 1 tsp. sugar
    • 1 Stick butter - melted
    • 2 Egg yolks
    • 2 Cups all-purpose flour
    • 1 tsp. salt
    • 2 Egg whites
    • 6 Bacon strips - fully cooked, chopped finely
    • As needed: Connecticut maple syrup

    Preparation

     

    1. In a large mixing bowl, whisk together the yeast, warm water, warm milk, sugar, melted butter and egg yolks until smooth. Sift the flour, salt and baking powder. Add the flour mixture to the liquid ingredients and mix just until smooth. Let batter sit at room temperature about 1 hour or until it rises slightly and becomes frothy. (The batter can also be refrigerated overnight instead of leaving it out at room temperature and can be finished the next morning.)
       
    2. Preheat waffle irons. Whip the egg whites until stiff. Fold the whites into the batter until thoroughly mixed. Stir in the chopped bacon. Cook the waffles in the greased, preheated waffle iron according to manufacturers instructions. Serve with Connecticut maple syrup.

    Lincoln Culinary Institute’s Website: www.lincolnculinary.edu

    Get the latest from NBC Connecticut anywhere, anytime

    • Download the App

      Available for IOS and Android