This recipe makes 1 quart of syrup that will keep covered at room temperature for up to 6 months.
- For the syrup:
1/4 cup bourbon
1 cup dark brown sugar
1/2 cup water
2 cups maple syrup
1 sprig rosemary
- For the waffles:
2 cups milk
1 cup buttermilk
1/2 cup canola oil
6 strips bacon, cooked crisp and crumbled (reserve 2 tablespoons bacon fat)
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons baking powder
3 tablespoons chives, chopped
1 teaspoon granulated sugar
2 cups cheddar cheese, shredded
- To make the syrup: In a medium saucepan set over medium heat, flambé the bourbon, and reduce by half. Stir in the sugar and water, and cook on low until it reaches a syrupy consistency. Add the maple syrup and rosemary, and bring the temperature up to just below a boil.
- Remove from the heat, and let steep with the rosemary while cooling. Strain and store at room temperature until ready for use.
- To make the waffles: In a small bowl, whisk together the eggs, milk, buttermilk, canola oil, reserved bacon fat, and vanilla.
- In a medium bowl, stir together the flour, baking powder, bacon, chives, and sugar. Add the egg mixture to the dry mixture, and whisk together to combine well.
- Heat a waffle iron. For each waffle, pour some batter onto the iron, and add a little less than 1/4 cup cheddar to the top of the batter before closing the lid. Cook until crispy, and serve with bourbon syrup.
- Breakfast/Brunch, Pancakes/Waffles
- North American
- 2 to 4 servings