My family is very fond of waffles for breakfast or brunch or dinner. We frequently make and freeze double batches of vanilla bean waffles for my grandchildren. They love them reheated for their breakfast. Unflavoured protein powder is often added to the waffle batter for that extra bit of goodness. I have created Gluten Free and Dairy Free Savoury Crispy Bacon, Cheese and Green Onion Waffles for their parents to enjoy (recipe follows).
Why make waffles? Why not make a pancake? How are waffles and pancakes different? There are actually several factors that differentiate a waffle from a pancake. Waffle batter has more fat and more eggs than a pancake batter. Typically, when making a waffle batter, softly beaten egg whites are folded into the batter, resulting in a lighter and fluffier product. The thick batter is poured onto a heated iron rather than an open pan or griddle. A waffle is cooked from the bottom and the top at the same time making a crisp and light yet a sturdy shell.
Pancakes have always been a breakfast favourite, however, waffles with their unique honeycomb appearance and crispy texture are unbeatable when smothered in maple syrup.
Waffles have been in existence for thousands of years. As a credit to the longevity of the waffle, we now have several days celebrating the humble waffle. National Waffle Day is celebrated on the anniversary of the patent of the waffle iron on August 24th; International Waffle Day is celebrated on March 25th and National Waffle Week is held during the second week in September.
Waffles arrived in North America around 1620 when the Pilgrims brought them from Holland.
General Electric introduced the waffle iron in 1911. This popular small appliance has not changed all that much from its original design, although it has been greatly improved with non-stick surfaces and removable plates for ease of cleaning.
In 1964, at the New York World’s Fair, the Belgian Waffle was debuted and the rest is history. Today the Belgian Waffle, smothered in maple syrup, whipped cream and strawberries is what we all recognize as a waffle in North America.
In summary, the evolution of the humble waffle has been fascinating. From a food staple to a royal delicacy, back to a breakfast favourite, the waffle has taken on many transformations. In my recipe that follows, I am changing things up a bit and creating a savoury gluten free and dairy free waffle which will make you think differently about today’s perception of what a waffle should be or should look like.
Savoury Crispy Bacon, Cheese and Green Onion Waffles – Gluten Free & Dairy Free
CHEF TALK: The first waffles were yeast raised; however, this recipe is leavened with baking powder. It is adapted from a commercial recipe to a more manageable household recipe. I change the waffle ingredients frequently to accommodate dietary restrictions. The recipe below is gluten free and dairy free, although it works just as well with all-purpose flour and milk of your choice.
YIELD: This recipe makes 11 Belgian style (large) waffles.
- 3 ½ cups all-purpose flour or gluten-free flour blend (500 g) – I used Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ¼ cup baking powder (50 g)
- ½ teaspoon fine sea salt
- ¼ cup raw cane sugar (or granulated sugar), optional (50 g)
- ¼ to 1/2 cup unflavoured, unsweetened protein powder, optional (30-60 g)
- 8 Egg Yolks, room temperature (you will use the egg whites below)
- 3 cups Dairy Free Milk (Almond or Coconut Milk) or 2 % Milk (750 ml)
- 1 ¼ cups coconut butter, melted or unsalted butter (260g)
- 8 egg whites, whipped to soft peak
In three small separate bowls, place:
- 8 slices of bacon, diced ¼ inch pieces and cooked until crispy
- 3 green onions, sliced thinly or ¼ cup finely sliced chives
- 1 ½ cups shredded Old Cheddar Cheese
- Maple Syrup
- Plain Greek Yogurt or Sour Cream
- Sprinkling of garnish ingredients on top of the cooked waffles
- Combine the dry ingredients together in a large bowl.
- In a medium-sized bowl, combine the egg yolks, milk and coconut butter together. CHEF TIP: combine the yolks and milk together until well blended. Using a whisk, pour the melted coconut butter into the egg yolk and milk mixture, whisking briskly while pouring to incorporate smoothly.
- Stir the wet ingredients into the dry ingredients and combine just until mixed.
- In a separate clean bowl, whip the egg whites until a soft peak forms.
- Fold the egg whites gently into the waffle batter.
- Use the batter straightaway or refrigerate overnight, covered.
- For a crispier waffle, substitute water for the milk.
Savoury Crispy Bacon, Cheese and Green Onion Waffles
To Cook the Waffles:
- Preheat the waffle iron. I have an indicator light on my waffle iron model. Brush the waffle iron with oil. (not necessary for non-stick surface).
- Scoop ¾ – 1 cup of waffle batter into a small bowl. (the amount depends on the waffle iron manufacturer’s directions).
- Add a small amount of each of the Garnish Ingredients to the batter (for example: one tablespoon Cheddar Cheese, 1/2 teaspoon green onion, 1 teaspoon crispy bacon bits).
- Pour the waffle batter onto the waffle iron. Working quickly, sprinkle additional bacon bits, shredded cheese and green onion on top of the batter.
- Close the waffle iron and allow the waffle iron to cook until done. (My waffle iron steams heavily for a few minutes and then the indicator light turns off when it is ready).
- Lift the waffle off of the waffle iron and place on a wire rack to cool or serve immediately. Repeat with remaining waffle batter.
- Serve with maple syrup, a scoop of plain Greek Yogurt or Sour Cream and a sprinkling of bacon, shredded cheese and green onion garnishes.
- Store any leftover waffles in the refrigerator.
- For longer storage, freeze the waffles in an airtight container. Reheat.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Gluten-Free Flour Blends
If you give try my recipe for Savoury Crispy Bacon, Cheese and Green Onion Waffles, please leave me a comment below with your feedback.
You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
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Nicoletta @sugarlovespices says
Before coming to Canada, I knew waffles as gauffres and usually had them in Brussels where one of my friends used to live. I already loved them, both in the sweet or savory version. When I came to Canada I found them again, together with pancakes, and my breakfasts just got better and better. Your version is so tasty, will tell my husband to try it, I will just leave the bacon out in mine. They look awesome!!
Denise Pare-Watson says
Oh, I hope you do get to try them. Please let me know if Loreto makes them for you. They are quite tasty. The little ones keep asking for more of ‘those bacon and cheese waffles’ 🙂 I must get busy and make more for them.
I’ve been meaning to try savory waffles but haven’t gotten around to it- your recipe sounds so delicious!! Will definitely have to give them a try- they would also make amazing dinners too, I think, paired with maybe a poached egg or slow cooked pork and a green salad.
Have you tried yeast waffles, like they used to make? That’s also on my must-try list! 🙂
Denise Pare-Watson says
Thanks for your kind words, Hilary! These waffles do indeed make a wonderful dinner option and I like your idea of pork and a green salad. I make lots of pulled pork at a time and freeze small packets so that will be a great option to try. My Mom has made yeast waffles and I have made waffles from sourdough starter, which were amazingly light. So much fun experimenting, right? I am looking forward to hearing about your version. 🙂
Vicky Chin says
They look yum yum! I really like your tips and how your recipe can accomodate different dietary preferences. Sounds like a good dinner for tonight ! Thanks for sharing!
Denise Pare-Watson says
Thanks for your comments and kind words, Vicky! I hope you enjoy them – they certainly are ‘yum yum’ 🙂