Why eat your bacon on the side? Bacon, blueberries, and maple syrup are a winning combination. And the whole wheat health-factor makes the bacon totally okay.
Ingredients
1/4 pound bacon, chopped {I like applewood-smoked}
1 cup white whole wheat flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 cups buttermilk {fat-free/low-fat works}
2 large eggs, separated
2 tablespoons real maple syrup, plus more for serving
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) butter, melted
1 cup fresh blueberries
Sliced bananas, for serving {optional but highly recommended}
Instructions
Cook bacon in a skillet over medium heat until crisp. Set skillet aside, reserving bacon fat. Drain on paper towels.
Meanwhile, combine dry ingredients (through kosher salt) in a large bowl. In another bowl, whisk together buttermilk, egg yolks, maple syrup, vanilla, and butter. Stir in blueberries and bacon. Beat the egg whites with an electric mixer (I use my hand blender with whisk attachment) until they hold stuff peaks. Using a rubber spatula, fold them gently into the batter.
Preheat the waffle iron and when it's ready, brush with bacon fat. (My waffle iron is nonstick so it's not necessary but you've already got it, so why not? You can also also use another tablespoon or two of melted butter if you prefer.) Pour just enough batter to cover the iron - for me, this is about 1/2 cup. Cook until it's done, which also varies by iron. Serve immediately or keep warm in an oven preheated to 200 degrees F.
Notes
Use regular flour if that's what you've got on hand. Or, if you've got regular whole wheat flour and all-purpose, you can use 1 cup of each.
Recipe by 20something cupcakes at http://www.20somethingcupcakes.com/2012/08/whole-wheat-bacon-blueberry-waffles/