Belgian Waffles with Bacon and Parmesan
Belgian Waffles with Bacon and Parmesan A treat any time you serve them, homemade waffles become an extravagant brunch when they are topped with thick-cut
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Waffle iron
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Baking sheet
- Peeler
- Spatula
- Plate
Ingredients
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./285 g) Bellegem waffle mix
- 8 slices thick-cut bacon, cooked until crisp and kept warm
- 1 cup (2 oz./50 g) shaved Parmesan cheese
- 4 Tbs. (1 oz./30 g) toasted pumpkin seeds (pepitas)
- Maple syrup for drizzling
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