If gluttony is a sin then I am going straight to hell, absolutely no doubt about it. I love over indulging (maybe a little more than I should) and if you do to then grab your fork and join me because every single bite of this recipe is soo worth eternity in hell.
Crispy, fluffy buttermilk waffles loaded with salty savoury bacon
That’s then topped with sweet caramelised bananas (for those micro nutrients) a creamy maple flavoured ice cream that is jam packed full of walnuts for crunch, bacon for a salty savouriness and extra drizzles of maple syrup, because can you really ever have too much maple syrup? There’s a reason Canadians go nuts for it.
If this doesn’t get you all frisky then I don’t know what will. Every mouthful is an explosion of flavour, the only way to improve this recipe is by adding a large chunk of fried chicken. But that maybe taking it a little too far…
- 1 cup maple syrup*
- 1 cup milk
- 1 cup cream
- 3 egg yolks
- 1/2 tsp salt
- 250 grams bacon, diced and cooked
- 100 grams chopped walnuts
- 1/2 cup maple syrup
- 3/4 cup rock salt
- 2 cups plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs, separated
- 1/2 cup unsalted butter, melted
- 250 grams bacon, cooked and diced
- maple syrup for drizzling
- 1 banana sliced
- 1/4 cup sugar
Cook maple syrup in a saucepan over medium heat until slightly reduced and thick, take off the heat and let sit until ready to use.
Whisk the cream, milk and egg yolks together and cook over medium heat until thick enough to coat the back of a spoon, about 5 minutes.
Stir in the syrup and cover with glad wrap and let cool in the fridge for 3 hours or overnight. 5 minutes before you take the ice cream mixture out of the fridge prepare an “ice bath” - fill a large metal bowl half way up with ice and sprinkle over ¾ cup rock salt. Place a smaller bowl inside and almost completely bury it in ice. Pour ice cream mixture into the smaller bowl and begin to beat it either with a hand mixer ( for 10 minutes) or whisk (15 minutes).
Cover everything with a tea towel and place everything in the freezer for 45 minutes. Remove the bowls from the freezer and beat again for 5 minutes (hand mixer) 10 minutes (whisk). Remove the small bowl that contains the mixture. Using a loaf pan pour half the ice cream mixture in, scatter of bacon, maple syrup, and chopped walnuts. Add another layer of ice cream and then bacon and walnuts. Repeat this process until you’ve used all of the bacon, maple syrup, and walnuts. Place into the freezer for at least two hours if not over night.
Turn the waffle iron on to get nice and hot. Whisk flour, baking powder, baking soda, salt, and sugar in a medium bowl and then create a well in the center.
Separate the eggs and place the whites in one mixing bowl and the yolk in another. Whisk the yolks, buttermilk, and butter together. Pour the wet ingredients into the dry ingredients and whisk gently until smooth.
Beat the egg whites until stiff peaks form, using a rubber spatula gently fold the egg whites into the batter - just enough to incorporate them. Fold bacon through waffle mixture.
When ready to cook them, place a ⅓ cup in a well-greased waffle iron and cook for 5 minutes until crispy.
Cook sugar in a frying pan until a syrup. Place the banana slices and cook on each side until golden and caramelised - about two minutes.
To assemble stack the waffles, place on the caramelised banana, some scoops of ice-cream and a final drizzle of maple syrup.
Full video here!