Homemade savory waffles with bacon and green onions
Method of preparation
- flour - 220 g
- baking powder - 2 tsp.
- eggs - 2 pcs.
- fresh milk - 250 ml
- yogurt - 120 g
- melted butter - 60 g
- grated yellow cheese - 100 g
- bacon - 120 g
- green onion - 4 sprigs
- parsley - 2 tbsp.
- salt - 1/2 tsp.
- black pepper - 1/3 tsp.
- sour cream - 120 g
- bacon - 40 g
- green onion - 2 sprigs
- For these homemade savory waffles with bacon and green onions, first prepare all the ingredients so that mixing is quick and even. The bacon is cut into small cubes, the green onions are washed and cut into thin rings, and the parsley is chopped.
- Fry the bacon for the dough in a dry frying pan over medium heat for 4-5 minutes, until golden and fragrant. Fry the serving portion separately for about 2-3 minutes, then place on kitchen paper to drain excess fat.
- In a large bowl, combine the flour, baking powder, salt, and black pepper. Mix the dry ingredients well, as this will distribute the baking powder evenly and help the savory waffles rise better when baking.
- In another bowl, beat the eggs with the milk, yogurt, and melted butter. The butter should be liquid, but not hot, so as not to curdle the eggs and keep the dough smooth.
- Pour the liquid mixture into the dry ingredients and mix just until you have a thick batter. You don't need to mix for long, as over-mixing can make the waffles heavier.
- Add the grated yellow cheese, cooked bacon, green onions, and parsley to the dough. Stir the mixture gently so that the tasty additions are evenly distributed in each homemade salty waffle.
- Preheat the waffle iron according to the appliance's instructions and lightly grease the plates with oil if necessary. A well-heated waffle iron is important for obtaining a crispy golden surface and a fluffy interior.
- Pour an appropriate amount of batter into each compartment, without overfilling. Bake the waffles for 4-6 minutes, until golden, firm, and easily removable from the plates. The time may vary slightly depending on the power of the waffle iron.
- Carefully remove the finished savory waffles with bacon and green onions and place them on a wire rack for 1-2 minutes. This way they retain their pleasant crispiness and do not become soggy from the steam.
- When serving, add a spoonful of sour cream, more crispy bacon, and fresh green onions to each waffle. The dish is great for breakfast, a late lunch, or a quick dinner because it is filling, flavorful, and looks very appetizing.
- Leftover waffles can be stored in a container in the refrigerator for up to 2 days. Before serving, warm them in a waffle iron, toaster, or dry frying pan for 2-3 minutes to restore their crispy texture.
For these homemade savory waffles with bacon and green onions, first prepare all the ingredients so that mixing is quick and even. The bacon is cut into small cubes, the green onions are washed and cut into thin rings, and the parsley is chopped.
Fry the bacon for the dough in a dry frying pan over medium heat for 4-5 minutes, until golden and fragrant. Fry the serving portion separately for about 2-3 minutes, then place on kitchen paper to drain excess fat.
In a large bowl, combine the flour, baking powder, salt, and black pepper. Mix the dry ingredients well, as this will distribute the baking powder evenly and help the savory waffles rise better when baking.
In another bowl, beat the eggs with the milk, yogurt, and melted butter. The butter should be liquid, but not hot, so as not to curdle the eggs and keep the dough smooth.
Pour the liquid mixture into the dry ingredients and mix just until you have a thick batter. You don't need to mix for long, as over-mixing can make the waffles heavier.
Add the grated yellow cheese, cooked bacon, green onions, and parsley to the dough. Stir the mixture gently so that the tasty additions are evenly distributed in each homemade salty waffle.
Preheat the waffle iron according to the appliance's instructions and lightly grease the plates with oil if necessary. A well-heated waffle iron is important for obtaining a crispy golden surface and a fluffy interior.
Pour an appropriate amount of batter into each compartment, without overfilling. Bake the waffles for 4-6 minutes, until golden, firm, and easily removable from the plates. The time may vary slightly depending on the power of the waffle iron.
Carefully remove the finished savory waffles with bacon and green onions and place them on a wire rack for 1-2 minutes. This way they retain their pleasant crispiness and do not become soggy from the steam.
When serving, add a spoonful of sour cream, more crispy bacon, and fresh green onions to each waffle. The dish is great for breakfast, a late lunch, or a quick dinner because it is filling, flavorful, and looks very appetizing.
Leftover waffles can be stored in a container in the refrigerator for up to 2 days. Before serving, warm them in a waffle iron, toaster, or dry frying pan for 2-3 minutes to restore their crispy texture.
