the Sage Test Kitchen
Corn and Bacon Waffles
35 mins total time
15 mins active time
Easy
Makes 10
Ingredients
Measurements:
2 tbsp olive oil
250 g streaky baconthinly sliced
4 large eggs
625 ml buttermilk
180 ml vegetable oil
185 g self-rising flour_1_376x500.jpg)
210 g fine yellow cornmeal
1 tbsp caster sugar
1 tsp salt
2 corn on the cobshucked, kernels removed
Finely chopped flat-leaf parsley
To serve
Baby spinach leaves
Pan-fried bacon- Poached eggs
Basil pesto
Basil leaves
Instructions
- 1Heat the olive oil in a large frying pan over medium-high heat. Add the bacon and cook for 5 minutes or until golden and crisp. Transfer to a paper towel lined plate.
- 2Meanwhile, select BUTERMILK waffle setting and dial up number 5 on the LIGHT/DARK indicator dial.
- 3Preheat until the orange light flashes and the word HEATING disappears.
- 4Place the eggs, buttermilk and vegetable oil in a medium bowl and whisk until well combined.
- 5Combine the flour, cornmeal, sugar and salt in a large bowl and make a well in the center.
- 6Whisk the egg mixture into the flour mixture to form a smooth batter.
- 7Stir in the bacon, corn and parsley.
- 8Pour ½ cup of batter into each waffle square and close the lid to cook.
- 9Repeat with the remaining batter.
- 10Serve waffles topped with spinach, pan-fried bacon, poached egg, pesto and basil leaves.
