Ingredients
- 8 slices Smithfield® bacon
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ cups whole milk
- 1 egg
- 1 ½ cups sharp Cheddar cheese, grated
- ¼ cup chopped fresh herbs, such as dill, parsley, and chives
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- Romaine lettuce leaves
- Sliced tomatoes
Why This Recipe Is So Delicious
Kitchen Tips
- Toast the waffles lightly before assembling to keep them crisp.
- Layer lettuce and tomato between paper towels to absorb moisture and prevent sogginess.
Step 1
Lightly heat your oven to 375°F. Lay the bacon out on a broiler pan and bake it until it’s nice and crispy, about 15 minutes. Once it’s done, take the bacon out and turn the oven down to 200°F to keep things warm.
Step 2
While the bacon cooks, get your waffle iron heating up on high. In a big bowl, whisk together the flours, baking powder, salt, and a few grinds of black pepper. In another bowl, mix the milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry and gently stir just until everything comes together. Then fold in the cheese and herbs.
Step 3
Brush the waffle iron with some melted butter, spoon in about half the batter, and close the lid. Cook until the waffle is golden and crispy. Keep the finished waffle warm in the oven while you make the second one. Once both waffles are done, cut each into quarters so you end up with eight smaller waffles.
Step 4
Mix the Dijon mustard and maple syrup together for a quick sauce. When you’re ready to assemble, layer the bacon, lettuce, and tomato on a waffle piece, drizzle with the maple-mustard sauce, and top it off with another waffle. Enjoy!
