I cant help but think of my special friend Thea when I have waffles.
We went on a holiday to Belgium a few years back and while at a waffle restaurant in Brussels we were invited by a few young belgian guys for some ‘sexy time’ as they put it!
This is a bit of a spin on the usual waffle recipe using banana and nutella and then unusually….bacon.
Smoky Bacon Belgian Waffles with Nutella and Caramelized Bananas
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm milk (110 degrees F/45 degrees C)
• 3 egg yolks
• 2 3/4 cups warm milk (110 degrees F/45 degrees C)
• 3/4 cup butter, melted and cooled to lukewarm
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 3 egg whites
In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter.
Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour.
Beat the egg whites until they form soft peaks; fold into the batter.
Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron.
Place strips of bacon onto poured batter.
Close the lid and bake until it stops steaming and the waffle is golden brown.
Serve immediately or keep warm in 200 degree oven.
Spread on desired amount of Nutella. Slice fresh bananas on top of Nutella and caramelize.