2 cups all purpose flour
1 T baking powder
1/2 tsp. salt
1 1/4 cups milk
3 T maple syrup
2 T butter, melted
4 bacon slices, cooked and crumbled
3 large eggs, lightly beaten
Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stsir with a whisk. Make a well in center of mixture.
Combine milk, 3 T syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.
Preheat waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle (each half is a waffle) onto hot waffle iron, spreading batter to edges. Cook 4-5 minutes or until steaming stops. Repeat with remaining batter.
Yield: 8 waffles
(Cooking Light March 2008)
These were good, but we still served them with butter, syrup, and bacon!! The recipe didn't eliminate the need for those things.
One word. Yum.
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