Bacon and pecan waffles

Yields: 8-10 waffles




2 # Hickory smoked bacon (cooked and chopped, save any drained bacon fat)

1.5 # pecans (roast and chopped)

††††††††††† Dry ingredients

5 cups all purpose flour

2.5 oz sugar††††††††††††††††† ††

1.375 oz baking powder

1.5 tsp kosher salt

†††††††††† Wet ingredients

2 cups of whole milk ††††††††††††††† †††††††††††

14 oz of orange juice or orange crush††

8 eggs separate whites and yolks††††††††††

ĺ vegetable oil (sub in any drained bacon fat here if you are feeling saucy)

††††††††††† Directions

Combine all dry ingredients including bacon and pecans

Stir well to assure bacon and pecans are covered

Whip egg whites to stiff peaks with a pinch of salt

Add other ingredients together and mix well

Mix dry into wet ingredients and lightly combine

Fold in whipped whites in 3 batches

Preheat waffle iron

Use reserved bacon fat and a brush or pam to lubricate the waffle iron

Cook according to manufacturers instructions

Top with maple and if youíre me a sprinkling of sea salt to bring out the bacon flavor



I like the flavor the oranges and or crush give to this dish.Adding bacon to anything will make it taste good, this is a prime example.I bet king tuts petrified fecal matter would taste good wrapped in bacon.Itís a one item meal, no bacon on the side, and it packs a punch that your hibernating and awakening taste buds will take notice of.For whipping the eggs whites use a kitchen aid stand mixer, and make sure the bowl is clean of excess grease, shells, or yolks.I made this for staff meal and made believers out of them that my cooking doesnít suck.Thanks to Kate for the help with this recipe.