Bacon Waffles with Peanut Butter-Honey Glaze

For the waffles:
Cook bacon in a skillet over medium heat until crispy. Once it’s cooked remove it from the skillet onto a paper towel. Once it’s slightly cooled, crumble or chop into bite sized pieces (about 1/2″ pieces).

Whisk egg yolks, buttermilk and butter together in a large bowl. Set aside.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt together in a medium bowl. Gently add dry ingredients into the wet, mixing until just combined (do not over mix, there will be lumps).

Beat egg whites in a bowl using an electric mixer until stiff peaks form (if you turn the bowl upside-down, they should stay put). Gently fold bacon pieces (leaving some aside for garnish) and egg whites into the batter until just combined (there can still be lumps in the batter).

Preheat the oven to 200 F. Then preheat your waffle maker and follow the waffle maker instructions to cook the waffles, as each one is different. Pour the appropriate amount of batter into preheated waffle maker and cook until golden. After the first batch is done, place them on a rack or cookie sheet in the warmed oven in a single layer. Keep all cooked waffles in the oven while you finish the rest and then make the glaze. Don’t stack the cooked waffles or they’ll lose their crispness (unless you plan on re-heating them in the oven).

For the glaze:
Combine honey and peanut butter together in a small bowl. Microwave for about 20 seconds and stir (if it’s not warm enough, microwave it again for 10-15 seconds at a time, checking and stirring it each time). Whisk until smooth and pour-able (you can add more honey or maple syrup also). Top waffles with glaze and extra bacon pieces.

Notes:
Makes about eight 4″ waffles.
Keep any leftover waffles in an airtight container in the fridge, then reheat them in the oven at about 300ºF, for about 5-10 minutes.
I used all-natural peanut butter which is a little more liquid than traditional peanut butter. So add more honey or maple syrup to the glaze if needed.