1 Waffle And Bacon Or Sausage Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease the plates with vegetable oil or nonstick spray so the single waffle will release easily.

In a small bowl whisk together the flour (3 tablespoons), sugar (1 teaspoon), baking powder (1 teaspoon) and a pinch of salt until evenly combined.

In a second small bowl beat half an egg (crack a large egg into a bowl, beat, then measure about half — roughly 1 tablespoon to 1.5 tablespoons of beaten egg) with the milk (3 tablespoons), melted butter (1 tablespoon) and vanilla (1 teaspoon) until blended.

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine. Let rest 2–3 minutes if your baking powder needs time to activate.

Spoon the batter into the preheated waffle iron (amount will depend on your iron — generally 1/3 to 1/2 cup batter for a standard single waffle). Close the iron and cook per manufacturer instructions, about 3–5 minutes, until golden brown and crisp. Carefully remove the waffle and keep warm on a rack or plate.

While the waffle batter rests or while the waffle iron is heating, cook the bacon or sausages. For bacon: place 2 strips in a cold skillet, turn heat to medium, and cook 3–4 minutes per side until crisp to your liking. Drain on paper towels.

For sausages: heat a skillet over medium, add 1 teaspoon oil, add 2 breakfast sausages and cook 10–12 minutes, turning frequently until browned and cooked through (internal temperature 160°F / 71°C for pork). Drain on paper towels.

If you prefer, you can cook bacon in a 400°F/200°C oven on a foil-lined sheet for 12–15 minutes for even crisping.

Place the cooked waffle on a plate. Spread 1/2 tablespoon butter on top so it melts into the pockets.

Arrange the two strips of cooked bacon or two sausages alongside or on top of the waffle.

Drizzle 2 tablespoons maple syrup over the waffle (and bacon/sausage if desired) and serve immediately while hot.