Bacon Buttermilk Waffles w/Coconut Syrup
Breakfast is my favorite meal. To say I could enjoy it at any time of the day is so true. This dish was a way to include my side order of bacon "into" my waffles, and not feel like I was having such a big breakfast. Right! The syrup adds that special touch !
- 6 strips bacon, crisp, crumbled
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2+2 TB buttermilk
- 6 TB butter, melted
- 2 large eggs, beaten
- 1 c. coconut milk
- 1 c. shredded coconut
- ¾ c. brown sugar, firmly packed
- 2 tablespoons butter
Preheat waffle iron. In a mixing bowl, combine bacon, flour, baking powder, baking soda and salt. Stir in buttermilk, butter and eggs; blending well. Pour into waffle iron; cook until crisp and golden, about 4 minute. Note: For the daring: Use only 2 tablespoons of butter plus bacon fat from crisping bacon.
In a saucepan over medium heat; combine coconut milk, coconut and sugar. Bring to a boil; reduce heat. Simmer 20 minutes. Turn off heat and add butter. Using an emersion blender; puree until smooth. Optional to transfer mixture to a blender; puree until smooth. Serve warm. Makes 2 cups.