A treat any time you serve them, homemade waffles become an extravagant brunch when they are topped with thick-cut bacon and Parmesan. A drizzle of maple syrup to finish gives the dish a complex combo of sweet and salty flavors.
Belgian Waffles with Bacon and Parmesan
5 Tbs. unsalted butter, melted
2 cups warm water (110° to 120°F/43° to 49°C)
2 1/2 cups (10 oz./285 g) Bellegem waffle mix
8 slices thick-cut bacon, cooked until crisp and kept warm
1 cup (2 oz./50 g) shaved Parmesan cheese
4 Tbs. (1 oz./30 g) pepitas
Maple syrup for drizzling
1. In a large bowl, whisk together the melted butter and warm water until well blended. Add the waffle mix and whisk until blended. Do not overmix; the batter will appear lumpy. Let the batter stand at room temperature for about 15 minutes.
2. Meanwhile, spray a Belgian waffle maker with nonstick cooking spray, wiping off any excess. Preheat the waffle maker to medium-high heat. Preheat an oven to 200°F (95°C).
3. Gently stir the batter, then pour into the center of the waffle maker until almost full. Close the lid and cook according to the manufacturer’s instructions until crisp and golden brown. Transfer the waffle to the oven to keep warm. Repeat to make 3 more waffles with the remaining batter.
4. To assemble, top each waffle with 2 slices of the bacon, a quarter of the Parmesan and 1 Tbs. of the pumpkin seeds. Drizzle each waffle with maple syrup and serve immediately. Serves 4.
Williams Sonoma Test Kitchen