22
ENGLISH
WAFFLES
In medium skillet over medium-high heat, cook bacon
until brown. Remove bacon; crumble. Set aside. Drain
all but 1 tablespoon (15 ml) drippings from skillet.
Add garlic; cook over medium-high heat for 1 minute,
stirring often. Set aside.
In large bowl, combine flour, cheese, basil, baking
powder, sugar, salt, and pepper. Add milk, eggs, oil,
tomatoes, bacon, and garlic; mix until moistened.
Some lumps may remain.
Set preheated Waffle Baker timer to 3 minutes and
45 seconds. Spread 1 cup (235 ml) batter into top side
of Waffle Baker. Close top; start timer and rotate baker.
Fill second side of baker; rotate baker again.
When signal sounds, remove first waffle. Remove
second waffle. Repeat with remaining batter. Serve with
Parmesan Butter.
BUTTER
In small bowl, combine all butter ingredients.
Yield: 4 servings (1 waffle with 2 tablespoons
[30 ml] butter per serving).
Per serving: About 820 cal, 24 g pro, 57 g carb, 56 g
total fat, 22 g sat fat, 185 mg chol, 1,310 mg sod.
WAFFLES
6 slices bacon
2 cloves garlic, minced
2 cups (475 ml)
all-purpose flour
2
⁄3 cup (160 ml)
shredded Parmesan
cheese
3 tablespoons (45 ml)
chopped fresh basil or
1 tablespoon (15 ml)
dried basil
1 tablespoon (15 ml)
baking powder
2 teaspoons (10 ml)
sugar
1
⁄4 teaspoon (1 ml) salt
1
⁄4 teaspoon (1 ml) black
pepper
1
2
⁄3 cups (393 ml) milk
2 eggs
1
⁄3 cup (78 ml) extra
virgin olive oil
1
⁄3 cup (78 ml) chopped
sun-dried tomatoes in
olive oil, drained with
1 teaspoon (5 ml)
liquid reserved
BUTTER
6 tablespoons (90 ml)
butter or margarine,
softened
1 teaspoon (5 ml)
reserved liquid from
sun-dried tomatoes in
olive oil
1
⁄4 cup (60 ml) shredded
Parmesan cheese
SUN-DRIED TOMATO
CARBONARA WAFFLES
WITH PARMESAN BUTTER
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