the Sage Test Kitchen

Corn and Bacon Waffles

Name: Corn and Bacon Waffles
Cook time: 900 s
Total time: 2100 s
Yield: Makes 10
Ingredients: 2 tbsp olive oil; 250 g bacon rashers - thinly sliced; 4 large eggs; 625 ml buttermilk; 180 ml vegetable oil; 185 g self-raising flour; 210 g fine yellow cornmeal; 1 tbsp caster sugar; 1 tsp salt; 2 ears of corn - shucked, kernels removed; Finely chopped flat-leaf parsley; Baby spinach leaves; Pan-fried bacon; Poached eggs; Basil pesto; Basil leaves

35 mins total time

15 mins active time

Easy

Makes 10

Ingredients

Measurements:

2 tbsp olive oil
250 g bacon rashers
thinly sliced
4 large eggs
625 ml buttermilk
180 ml vegetable oil
185 g self-raising flour
210 g fine yellow cornmeal
1 tbsp caster sugar
1 tsp salt
2 ears of corn
shucked, kernels removed
Finely chopped flat-leaf parsley

To serve

Baby spinach leaves
Pan-fried bacon
Poached eggs
Basil pesto
Basil leaves

Instructions

1
Heat 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.
2
Meanwhile, select BUTERMILK waffle setting and dial up number 5 on the LIGHT/DARK indicator dial.
3
Preheat until the orange light flashes and the word HEATING disappears.
4
Place the eggs, buttermilk and vegetable oil in a medium bowl and whisk until well combined.
5
Combine the flour, cornmeal, sugar and salt in a large bowl and make a well in the center.
6
Whisk the egg mixture into the flour mixture to form a smooth batter.
7
Stir in the bacon, corn and parsley.
8
Pour ½ cup of batter into each waffle square and close the lid to cook.
9
Repeat with the remaining batter.
10
Serve waffles topped with spinach, pan-fried bacon, poached egg, pesto and basil leaves.