I had an inkling to make waffles for breakfast this morning, and upon waking to see the snow falling heavily outside, thus meaning a day of welcome indoor activity, I set about humming in the kitchen. But faced with a slight over-supply of bacon in the fridge, it was time to turn my usual waffles sprinkled with icing sugar into something more savoury at breakfast.
Pancakes with bacon and maple syrup is nothing new, but replacing the pancakes with waffles is not something that had crossed my mind before, although I doubt that it is anything revolutionary and that our friends across the pond in the US probably regularly sit down to waffles with a generous lashing of maple syrup and a side of crispy bacon.
The advantage of eating waffles with maple syrup is that, because they are crispy in comparison to pancakes, they don’t go soggy the way pancakes do when you serve them with maple syrup. It’s not a very significant finding, I know, but one which makes a difference for me. I still love my fluffy pancakes, but it’s nice to know of an alternative way of serving waffles at breakfast.
The recipe for waffles can be found here at my earlier post on Waffles.