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Makes about 6 waffles
Preparation time: 35 minutes (plus resting time for the waffles)
Cooking time: about 25 minutes
Oven temperature: 200°C
• 12 rashers streaky bacon
• about 60 ml filter coffee
• about 30 ml maple syrup
WAFFLES
• 2 large eggs, separated
• 140 g (250 ml) self-raising flour
• 30 g (60 ml) cornflour
• 2 ml bicarbonate of soda
• pinch of salt
• 250 ml buttermilk
• 80 ml melted butter
• 50 g (60 ml) sugar
• 3 ml vanilla essence
1 Make the waffles Whisk the egg whites until stiff peaks form and set aside. Sift the dry ingredients; whisk the buttermilk, butter, egg yolks, sugar and vanilla together until just combined. Fold the dry ingredients and egg whites into the buttermilk mixture until just combined – a few lumps is preferable to overworked batter. Refrigerate for 30 minutes to rest.
2 Preheat the oven. Line a baking tray with baking paper and arrange the streaky bacon neatly, side by side. Beat the coffee and syrup together until smooth and brush it over the bacon. Roast for about 5 minutes. Turn the bacon over, brush again with the syrup and roast for a further 5 minutes. Repeat until golden brown and deliciously caramelised. The coffee prevents the syrup from scorching too quickly and adds a lovely rich flavour.
3 Heat an electric waffle iron, coat with nonstick spray and pour a spoonful of batter into it. Close and wait a few minutes until the waffle is golden brown and crispy. Repeat with all the batter.
4 Serve the waffles with the caramelised bacon and extra syrup to taste; sliced banana is an optional extra.
