Categories: Breakfast
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp black pepper, plus more for sprinkling
- 1/2 tsp kosher salt
- 1 1/4 cups buttermilk
- 3 tbsp. butter, melted, plus more the brushing the waffle make
- 1 egg
- 1 1/2 cups finely grated Parmigiano-Reggiano, plus a little more for sprinkling
- For serving:
- 4 eggs, cooked how you like them
- 8 slices bacon, cooked
- Maple syrup or Spicy Buttery Maple Syrup (see recipe)
Directions
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Preheat the oven to warm, or as low as it will go.
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In a large bowl, whisk together the flour, baking powder, baking soda, pepper and salt. In another bowl, whisk together the buttermilk, melted butter, and egg until incorporated. Add the wet ingredients to the flour mixture and whisk until just incorporated, then whisk in the Parm.
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Heat a standard waffle iron, brush with some melted butter, and make the waffles using between 1/2 to 2/3 cup batter per batch. Cook as directed to the waffle iron’s directions or until the top and bottom are crisp and deep brown, 5 to 6 minutes. Remove the waffle from the iron. Put the waffle on a baking sheet in the oven to keep warm while you cook the remaining waffles.
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Arrange a waffle on a plate and top with an egg and 2 slices of bacon. Drizzle with syrup and sprinkle with a little more Parm and pepper.