I finally got a waffle iron. I’ve been thinking about it for a while and it turns out it is, officially, the best. But I didn’t want to go about my first foray into the waffle world the predictable way. Waffles and syrup are a delicious combo, for sure, but let’s be real: it’s the easy option. I wanted a challenge. I wanted to set the bar for the waffle game high. So when I made blue cheese, bacon and apple sandwiches for lunch this week, I swapped the bread for waffles. Turns out, this is life changing stuff.
All credit for this idea must go to Joy the Baker for bringing us Waffle BLTs with a side of ginger cat in May. They looked so delicious they’ve barely left my consciousness since I read the post. I used her recipe for my waffles with some tweaks – purely because I live in the UK and couldn’t get all of the ingredients. Sure, they’re mostly made up of standard stuff. Things like eggs, flour, baking powder, you know the drill. But obviously, the best waffles – just like the best pancakes – contain buttermilk. I used to be able to find it in my local Tesco, but then one day it disappeared from the shelf. I could make my own – buttermilk is a simple byproduct when you make your own butter, which I quite fancy doing, but haven’t got round to yet. So until then, I’ve been working on the perfect ratio of yogurt to milk to replace it in baking recipes. For me, it’s working well as four parts yogurt, one part semi-skimmed milk.
Once the waffle mix was made, it was time to talk fillings. Breakfast foods are nothing without crispy, salty pork fat, so naturally bacon was a clear match. Streaky and smoked, please! Baked on a sheet in a 175º oven until dark and glistening. Blue cheese adds some creamy sharpness, while apple brings tartness and crunch. Squeeze over some maple syrup and you’ve got a party.
The warmth of the freshly made waffles brings the fillings together in a series of gooey, squidgy mouthfuls, and I could’ve eaten eight of these in one sitting. Cut them into quarters and devour around the breakfast table with friends, with no one speaking a word. I spent last night out in Manchester with three of my best lady pals, and I plan on making a large pile of these tonight to banish the hangover I’m nursing from one too many Zombie cocktails at the tiki bar.
Blue Cheese, Bacon & Apple Wafflewiches (makes 8 waffles or 4 sandwiches)
nb. my first batch of waffles had to sit around a bit, and as a results weren’t as fluffy when it came to eating them. Learn from my mistake and don’t even switch that waffle maker on to heat up before you have all your fillings prepped.
Preparation and Cook Time: 15-20 minutes all in
Waffles adapted from Joy the Baker:
180g Plain Flour
2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
1/2 tsp Black Pepper
1 tbsp Granulated Sugar
50g Unsalted Butter, melted
70ml Semi-Skimmed Milk
For the filling:
150g Gorgonzola Cheese
12 Rashers of Streaky, Smoked Bacon
50ml Maple Syrup
1. Preheat the oven to 175ºc and place your bacon on a baking sheet with a rim, lined with foil. While the oven heats up, crumble your gorgonzola. Slide the bacon into the oven and set the timer for 14 minutes.
2. In a large bowl, mix all of your dry waffle ingredients. In another bowl, mix your wet ingredients. All at once, add the wet to the dry and mix with a wooden spoon until just incorporated. Don’t beat the life out of it, you want a few lumps left so nice big bubbles form as they cook and you have a light, fluffy waffle.
3. Leave your mix to thicken as your waffle iron heats up. By the time the iron is ready, the mix will be super thick with bubbles already forming. Cook according to your waffle iron’s instructions. When they’re done (mine took 2 and a half minutes each), remove from the iron and place on a wire rack – this will prevent unwanted sogginess and create ultimate crunch. Repeat until you’ve cooked the whole batch.
4. Remove the bacon from the oven, leave to drain for a minute on kitchen paper. Slice the apple and then assemble your sandwiches. I went for cheese first, smooshed into waffle number 1 with a fork, bacon next, then 4 slices of crisp Granny Smith, drizzled with maple syrup. Take a big bite. Heavenly.