Waffle Slam® Recipe

Make batter

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder and 1/2 tsp salt until evenly combined.

In a separate bowl whisk 1 large egg, 1 1/4 cups milk, 3 tbsp vegetable oil, 3 tbsp melted unsalted butter and 1/2 tsp vanilla extract until smooth.

Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix; a few small lumps are fine. Let batter rest 5 minutes while you heat the waffle iron.

Preheat a Belgian waffle iron according to manufacturer directions until hot. Lightly brush or spray with melted butter or oil between batches.

For each large Belgian waffle, pour batter onto the center of the iron (amount depends on your iron — usually 1/2 to 3/4 cup). Close lid and cook until deep golden brown and crisp, about 4–6 minutes depending on iron. Remove to a wire rack to keep crisp and repeat for second waffle. Keep warm in a low oven (about 200°F / 95°C) if needed.

Just before serving, dust both waffles with approximately 2 tbsp powdered sugar.

While waffles cook, heat a large skillet over medium heat. Add 1 tsp neutral oil if your bacon and sausage are lean; otherwise use a dry pan for bacon to render fat.

Add 2 applewood-smoked bacon strips in a single layer. Cook 3–5 minutes per side, turning occasionally, until crisped to your liking. Transfer bacon to a paper towel–lined plate and keep warm.

In the same skillet, add 2 all-pork breakfast sausage links. Cook, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F / 71°C), about 8–10 minutes total. Transfer to the paper towel–lined plate and keep warm.

When waffles and meats are nearly ready, reduce skillet heat to medium-low (or use a separate nonstick pan). Add 1 tsp butter or oil and swirl to coat.

Crack 2 large eggs into a small bowl or cook directly in pan. For eggs made to order: Sunny-side up — cook without flipping until whites are set and yolks still runny, 2–3 minutes; Over-easy — cook 2 minutes then gently flip and cook 15–30 seconds; Scrambled — whisk eggs with 1 tbsp milk, pour into pan, stir slowly until just set; Over-medium/Hard — adjust cook time accordingly. Season with 1/4 tsp salt and 1/8 tsp black pepper while cooking.

Remove eggs from the pan once cooked to the requested doneness and keep warm with the rest of the components.

Place two Belgian waffles on each plate. Arrange the two cooked eggs alongside or on top per preference. Add two bacon strips and two sausage links to the plate.

Serve immediately with up to 1/2 cup maple syrup and optional pats of butter. Offer extra powdered sugar if desired.