Cornmeal-Bacon Waffles with Thyme-Infused Syrup
Savory cornmeal waffles studded with crumbled bacon and drizzled with a thyme-infused maple syrup.
🍽️ Makes 8
Ingredients
| 4 | small sprigs fresh thyme (for the syrup) | |
| ½ cup | 120 ml | maple syrup (for the syrup) |
| 5 | black peppercorns (for the syrup) | |
| 1 lb | 455 g | thick-cut bacon |
| as needed | Cornmeal Waffle Batter (see recipe), made with optional black pepper |
Instructions
For the Thyme-Infused Syrup
- Pull off most of the leaves from the thyme and place them and the stems in a small saucepan with the maple syrup, peppercorns, and 2 tablespoons water. Simmer over very low heat to infuse the thyme flavor into the syrup, about 10 minutes. Strain into a serving pitcher. (You can make the syrup up to 3 days ahead. Cover tightly and refrigerate; reheat gently to serve.)
For the Waffles
- Heat a heavy frying pan or griddle over medium heat and add the bacon. Cook until crisp, turning once, 7–10 minutes. Drain on paper towels, then crumble into small pieces when cool enough to handle. You should have about 1¼ cups (7½ oz/235 g).
- Preheat a waffle maker (see recipe). Make the batter according to the directions on see recipe, then gently fold in the bacon.
- Ladle the batter into the waffle maker, using ½–¾ cup (4–6 fl oz/125–180 ml) batter per batch. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3–4 minutes.
- Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200°F (95°C) oven for 20 minutes before serving. Drizzle with the thyme-infused syrup.
Egg Waffle Variation
Preheat an egg waffle pan according to the manufacturer's instructions. Ladle the batter into one side of the pan, using ¾ cup (6 fl oz/180 ml) batter per waffle. Immediately place the other side of the pan on top, and flip the pan over. Flip the pan again halfway through the cooking time (see recipe).
Makes 4–8 waffles.