The Elvis Waffle

1. First, heat a dry frying pan over medium high heat and cook the bacon until it gets nice and crisp but not burnt. Then remove it from the pan to cool a bit on a plate lined with paper towels to fully crisp up. Don’t get rid of the bacon fat that rendered out into the pan! When the fat cools, seal it in a container and refrigerate it to cook with later. There is really nothing like cooking with bacon fat, and I love how it is frugal as well. Crumble the crisp bacon and set it aside.

2. Time to assemble the batter—it’s super easy! In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, whisk together the eggs, milk, melted butter and peanut butter. Pour the wet ingredients into the bowl of dry ingredients and whisk it together until just combined. Fold in the crumbled bacon. Cover the bowl with plastic wrap. Let the batter rest for at least 30 minutes in the refrigerator, or you can make it the night before.

3. When you are ready to make the Elvis waffles, preheat the waffle iron according to manufacturer’s instrucitons and spray it with cooking spray. Pour 1/4 of the batter evenly into the iron and cook it for about 4-5 minutes. It will be puffed and so golden on the outside! Get the cooked waffle onto a plate, and top it with sliced bananas. Then drizzle the melted chocolate hazelnut spread over the top. Repeat with the rest of the batter. You should be able to make 4 waffles. This was so wonderful for a lazy Sunday brunch!