I’m not a peppy, rainbows-n-sunshine type of girl, but there are specifically two times a year where I transform: Christmas,
Let it be known, if you preffer raspberries over strawberries, or blueberries, or blackberries, go ahead and use those. Also, if you aren’t a pork eater, it’s fine to substitute turkey bacon as well. Finally, these waffles aren’t incredibly sweet, mainly because I have an unhealthy obsession with maple syrup. One might say that I eat syrup, with waffles (and not the other way around.). If you don’t use syrup, go ahead and up the sugar to a 1/2 cup.
2 c AP flour
3 tsp baking powder
1 tsp salt
1 1/2 c buttermilk
4 strips of bacon, cooked
1 c strawberries
1/4 c white sugar
1 tbsp butter, melted
1 tsp vanilla extract
-First, get your waffle iron and turn it on so it gets nice ‘n hot.
-Cook your bacon, and set aside on some paper towels. We’ll get back to these babies later.
-In a bowl, combine baking powder, flour, and salt.
-In a blender, combine eggs, buttermilk, strawberries, sugar, butter, and extract. Blend away! The only “chunks” I wanted in these waffles were of bacon, so I chose to puree my strawberries with the rest of the wet ingredients. If you really want strawberry chunks, just finely dice them instead.
-Add the wet to the dry, and do NOT overmix! Really force yourself to step back. There WILL be lumps, it’s only natural.
-Ladle batter into preheated waffle iron, and crumble 1 strip of bacon on top of the batter. Cook waffles until they’re nice and golden and crispy (about 5 mins.). I portioned 1 strip of bacon per waffle.
More photos, and instructions on making the berry hearts, over at Savory Notes