My toastmaster waffle recipe has a contender for “very best waffle recipe ever.” I’m not kidding…Toastmaster waffles will always be a main stay for a basic waffle. But this recipe? Far from basic.
Let me tell you something though…this is not for the faint of heart. Literally. A STICK AND A HALF of butter went into these waffles, not counting the butter that went on top of them when they finished cooking. And if I tell you that that’s a lot of butter? Rest assured, that’s a lot of butter. However, as with everything rich and delicious, it’s worth every fat gram and calorie. Not that I’ve been counting those lately…as I type I am trying to convince myself that I will NOT sneak a left over waffle out of the refrigerator. (I’m surprised there were left overs to sneak.)
Anyway, this recipe came once again from the American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking
So, not only is there rich butter in these, but also bacon and I didn’t skimp. T’s dad gave us some fantastic bacon that he had butchered recently, and I don’t think I can ever go back to supermarket bacon. Same goes with hamburger. There really is no comparison. The grits in this recipe have you fooled into thinking that they’re actually healthy, something Travis mentioned pretty much right off the bat. We’ll just let him keep thinking that.
I shared the above bacon trick in my Bacon Macaroni & Cheese blog. Just lay a piece of tinfoil across a cookie sheet, place your bacon on it and then cover and form a “tent” like shape out of it to keep the moisture out while still protecting your oven from grease splatters.
My single complaint about these waffles, however, would be that I used so many dishes making them. I hate dishes. I hate clean up. I hate it. I will avoid my kitchen for hours after cooking, unless I have guests. Strangely enough, I have a sense of shame when we have people over for dinner that forces me into cleaning up right away. I wouldn’t want them to think I am slovenly. Pshhhh. Regardless, I cleaned up right away and it took half of my dishwasher space with all the dishes I used. Not to mention the fact that I hand washed a few items. So, be prepared for clean up…and if you’re like me? Cleaning challenged? Save it for a day you’re feeling particularly motivated.
I started the recipe by preheating the oven to 350° and lining a baking sheet with foil. On top of the foil, place your strips of bacon. Cover the bacon forming a tent with the excess foil. Then, combine all the dry ingredients in a medium bowl. Once they’ve been combined, get the grits started. Here’s where I strayed from the recipe. The recipe calls for stone-ground grits, not the instant kind. But, no matter where I went I could not find anything but instant. So, I adjusted by adding a full cup of additional grits and adjusted the water. The recipe will reflect that. If you know where to get non-instant, natural grits, PLEASE tell me. Once the grits have finished cooking, your oven should be preheated so you can place the bacon in the oven. Return to the grits, and add the butter. Yep, lots of butter.
If you’ve never tried grits on their own before, they are so delicious. Creamy, and with enough texture that they’re not complete mush. They can be so many different flavors and are so versatile. Try cheese melted in, maple syrup, savory versions are also fantastic. You’re imagination really is your limit with these.
The eggs separated into two bowls.
When adding the eggs to the grits mixture make sure you are whisking them in very quickly, so you can avoid the yolks curdling from the heat. If you’re still worried, let them cool a little bit after adding the butter.
Can you see the difference in color after the yolks were added? I love the cheery, golden yellow that the yolks turned the grits. So pretty.
When mixing the flour in, make sure you don’t over mix. Just stir until combined, remember you’ll be stirring some more with the additions of the milk and egg whites so this will get plenty of stirring.
When your egg whites are properly beaten, they should look like this.
Once you add the egg whites, the mixture should look as though it hasn’t been completely mixed in. Fold gently, to keep the light, fluffiness that the egg whites will lend to the waffles.
This is the finished product. I was very happy with these. The one downfall though, is they didn’t reheat well. I would recommend refrigerating the batter and making them in the morning if you have left over batter. If you’re cooking for more than 3, and especially if you have big male appetites in the house, you might not have left overs to worry about. They’re so delicious, if you make any of the recipes up to this point, this is a MUST HAVE.
If you loved this recipe, here are other recipes from American Home Cooking: Over 300 Spirited Recipes Celebrating Our Rich Tradition of Home Cooking
Bits & Grits Waffles
- 2 cups Unbleached Flour
- 2 tablespoons sugar
- 1-1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup instant grits
- 3/4 cups unsalted butter (1-1/2 sticks)
- 4 large eggs (separated)
- 1-1/4 cup milk
- 6-8 slices bacon (crumbled)
- unsalted butter
- peach preserves or maple syrup
|Sift together flour, sugar, and baking powder. Reserve.|
|Bring 4 cups of water to boil in a medium saucepan over high heat. Stir in the salt and then the grits, whisk constantly until the mixture comes back to a boil. Reduce heat to low and cook, stirring occasionally, until very thick & creamy. Pour grits into a large mixing bowl and melt butter, stirring it in.|
|Stir the egg yolks into the grits mixture one at a time, mix well. Add the flour, mixing only to combined, followed by the milk. The batter should be thin. In another bowl, beat the egg whites with a mixer until stiff but still glossy.|
|Heat your greased waffle iron. Stir the bacon into the batter and then gently fold the egg whites into the batter. Cook the waffles until crisp and golden.|
|Serve with butter and preserves, or maple syrup.|