Why choose sweet or savoury when you can have both for breakfast? Perfectly cooked crunchy on the outside and soft on the inside waffles topped with crispy maple-glazed bacon pretty much sums up the ultimate Sunday breakfast meal of champs.
Chef: Justine Schofield
Time: 30 minutes plus resting time
250g buckwheat flour
1 tsp baking powder
1 tsp bicarbonate powder
½ tsp salt
½ cup mild extra virgin olive oil
6 rashers of streaky bacon
100ml maple syrup plus extra to serve
Mix the flour, a pinch of salt, baking powder and bicarb in a bowl.
In a separate bowl or jug, whisk together the buttermilk, egg and oil.
Add the wet ingredients gradually into the dry ingredients whisking together tomake a smooth batter. Add a little extra buttermilk if the batter is too thick. It should be the consistency of pancake batter.
Leave the batter to rest for at least 15 minutes.
Set up a waffle grill so that it is level and pre heated. Set to a high heat, lightly grease the waffle plates with oil, pour in a ladleful of the batter, close and cook for 3 minutes. Repeat the process to make more waffles.
Place the bacon in a pan and turn the heat on to slowly render the fat. Once it begins to become crispy, turn over and fry for a further minute. Add the maple syrup to the hot pan and glaze bacon.