You’ll need a waffle iron for this recipe. And if you don’t have a waffle iron, you’ll want one after reading this recipe…
Waffles are great. Agreed? Agreed. Well, waffles laced with bits of smoky, crispy bacon, extra-strong cheddar and fresh chives direct from my Dad’s balcony (also available from all good supermarkets) are even greater. The mixture is pretty similar to the one I use for fluffy pancakes, minus the sugar and is really easy to throw together and reduce for smaller crowds or, and this one’s more likely, double for proper piggies. If you want to go the extra mile, I suggest whipping up a hollandaise sauce to serve with the additional bacon and eggs, which are, IMHO, absolutely essential.
Makes 6 waffles
150g self-raising flour
1 tbsp baking powder
1 large egg
440ml milk
5 rashers streaky bacon, fried until crispy and left to dry on a paper towel for 10 minutes
3-4 tbsp fresh chive, chopped
50g strongest cheddar you can find, grated
Salt & pepper
Extra bacon/fried egg or both (optional)
First thing’s first: put the flour, baking powder and egg in a big bowl. Next, add the milk, a little at a time, and keep stirring until you have a smooth mixture. Once that’s all nicely combined, stir in the bacon, chive and cheese, then salt and pepper.
This should be the right amount for six big waffles, but just in case your waffle iron is a different size, stick to the 3/4-full rule when spooning your mixture onto the bottom plates.
Cook for five or six minutes and then remove each waffle with a non-plastic utensil.
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