I have big news.
I used a whisk to make these.
I know what you’re thinking. You’re all “Huh? A whisk? Why is that a big deal?”
Because I haven’t owned a whisk since sometime in 2007. I get A) tired of cleaning certain kitchen tools or B) tired of storing certain kitchen tools. So I trash them.
See also: potato masher and/or apple corer.
So anyway, I’ve gotten along just fine for many years just using a fork to whisk whatever needed to be whisked. But when my mom came out to visit, she was all “Where’s your whisk?” and then when my aunt came out to visit, she was all “You don’t have a whisk?”
I get it guys, I’m supposed to have a whisk.
I bought TWO at Ikea last weekend. Everyone can now stop worrying about how I’m making pudding or gravy or waffle batter.
Speaking of waffles, I made some. My friend Nicole is doing a waffle recipe every week this year and I’ve been so inspired by her. I made my Coconut Flour Waffles last week but this week I was in the mood for something different.
Maple Bacon Yeast Waffles!
I’m obsessed with yeast waffles, we know this. There is nothing better than being able to make waffle batter at midnight, pop it in the fridge, and then just cook them off in the AM when you’re not awake enough to make anything else. Plus, these are super delicious.
Make sure you follow me around the internet!
- 1 1/2 cups warm milk
- 6 tablespoons butter melted
- 3 tablespoons maple syrup
- 1 1/2 teaspoons instant yeast
- 3/4 teaspoon salt
- 2 eggs
- 2 cups flour
- 1/2 pound bacon cooked and crumbled
In a mixing bowl, whisk together warm milk, butter, maple syrup, and yeast. Let sit for about 5 minutes, until it's bubbly. Whisk in salt, eggs, and flour. Cover and let sit for at least an hour but you can leave it in the fridge overnight for an easy breakfast.
When ready to cook, fold in crumbled bacon. Cook according to waffle iron's instructions. Top with more bacon and maple syrup!