Wilbur Wafflewich Recipe

Make batter

In a large bowl whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon fine salt until uniform.

Combine wet ingredients

In a separate bowl whisk 1 1/4 cups buttermilk with 1 large egg and 3 tablespoons melted unsalted butter until combined.

Finish batter

Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix; small lumps are fine. Let rest 5 minutes while preheating the waffle iron.

Cook waffles

Preheat waffle iron to medium-high and brush or spray with about 1 teaspoon vegetable oil. For a standard Belgian waffle iron, pour approximately 3/4 cup batter (adjust to iron size) and cook until golden and crisp, about 4–6 minutes, until steam mostly stops. Transfer cooked waffles to a warm oven (200°F/95°C) on a rack so bottoms stay crisp while you cook remaining waffles. Makes about 4 waffles (enough for 4 sandwiches).

Par-cook potatoes

While waffles cook, bring a medium pot of salted water to a simmer. Add the diced russet potatoes (about 2 cups) and blanch for 4 minutes to slightly soften. Drain and pat dry with a towel to remove surface moisture.

Pan-fry potatoes

Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the blanched potatoes in a single layer (cook in batches if needed). Sprinkle with 1/2 teaspoon fine salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder. Add 1/2 cup diced yellow onion. Cook without stirring for 3–4 minutes to get a crust, then stir and continue to cook 6–8 minutes until potatoes are golden and tender. Stir in 1 tablespoon chopped fresh parsley, adjust seasoning to taste, and keep warm.

Cook bacon

Place 8 slices thick-cut bacon in a cold large skillet in a single layer. Turn heat to medium and cook, flipping occasionally, until bacon is crisp-tender and browned, about 10–12 minutes. Transfer bacon to a paper-towel-lined plate and keep warm in the oven if desired.

Cook over-medium eggs

Discard most bacon fat leaving about 1 teaspoon in the skillet (or wipe clean and add 1 tablespoon unsalted butter if preferred). Reduce heat to medium-low. Crack 4 large eggs into the skillet (cook in batches if necessary). Cook the eggs until whites are set but yolks still slightly runny, about 3–4 minutes for over-medium. Season with 1/4 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper. Gently flip once if needed to finish tops and keep yolks slightly set. Keep eggs warm until assembly.

Assemble Wafflewiches

Place one warm corn waffle bottom on a plate. Top with a generous handful (about 1/4 cup) shredded sharp cheddar, then 2 slices of cooked bacon. Place one over-medium egg on top of the bacon, add another 1/4 cup shredded cheddar (so it melts slightly from the heat), and finish with the top waffle. Repeat for remaining waffles to make 4 sandwich portions.

Finish & Serve

Drizzle each Wafflewich lightly with pure maple syrup (about 2 tablespoons each) or serve syrup on the side for dipping. Plate with a portion of the crispy potatoes alongside. Serve immediately while waffles are warm and cheddar is slightly melted.