There is one blatantly single-purpose tool in my kitchen. It is a waffle maker.

For a long time I denied my desire to possess this magical device. I constructed a series of arguments that weighed heavily against its purchase. They were:

A) I like waffles. But I only have waffles once in a blue moon, when I'm out for breakfast. Maybe if I can have waffles whenever I like, and at home, I won't like them anymore.
B) The cardinal rule of outfitting your kitchen is that each piece of equipment should be versatile. Waffle makers are anything but.
C) Everyone I know with a waffle maker uses it rarely, if not never.

I mulled this over a good, long while and then, I bought one anyway. A simple request at my favourite thrift store and maybe 5 weeks later, for a whopping 5 dollars, a waffle maker was mine.

And you know what? I have no regrets. Me oh my, I love me my waffles. Dozens of batches later - some duds, some diamonds - and I'm still hungry for more. You might like your waffles creamy but give these a try - they could become the new apple of your eye.

Their crackly exterior gives way to moist pockets of tangy-sweet apple. With smoky, crisp bacon, flecks of cinnamon and a finishing drizzle of maple syrup you've got a waffle that nobody is going to waffle about.

Bacon & Apple Waffles
Adapted from Joy the Baker and The Bacon Cookbook

4 slices of thick-cut bacon
1 1/2 cups all-purpose flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp plus 1/8 tsp cinnamon
2 tbsp brown sugar
1/4 cup reserved bacon fat or canola oil
2 large eggs
1 1/4 cups buttermilk
1 tsp vanilla extract
1 large or 2 small Granny Smith apples, peeled, and coarsely grated
maple syrup, for serving

Fry the bacon in a medium frying pan over medium heat until crisp, drain on paper towels and, when cool, enough to handle, crumble. Reserve the bacon fat, if desired, to use in the waffle batter. Allow it to cool slightly without solidifying.

Preheat your waffle maker.

Whisk the flour, baking powder, baking soda, salt, cinnamon and brown sugar together in a large bowl. In a smaller bowl, whisk together the bacon fat or canola oil, eggs, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold together, just until combined. Gently stir in the crumbled bacon and grated apple. 

Cook according to your waffle maker's directions and/or whims.

Serve hot, with maple syrup.

Makes enough for 4 hearty breakfast appetites or 6 daintier ones.


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  2. I think I will have waffles for lunch. Our press could definitely use more use.

    Oh, there is a street market in Oak Bay from 4-8 tonight. With produce and art and things like that. I think we will probably go, if you want to join us?

  3. Emily! I didn't know you had a blog. Did you know that our blogs were born on the very same day? That is amazing. Let me know how your waffles turned out. I actually didn't write down exactly how I spliced those two recipes together and was just going on memory. Although the only thing I was unsure about was how much apple I put in. Okay, I will call you about marketing...