Ready Time: 30 mins
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 10
Ingredients
- 2 tablespoons oil
- 250g bacon rashers, rind removed and sliced
- 4 eggs
- 600ml buttermilk
- ¾ cup vegetable oil (such as sunflower or canola)
- 1¼ cups self-raising flour
- 1¼ cups cornmeal (fine polenta)
- 1 tablespoon caster sugar
- 1 teaspoon salt
- Freshly ground black pepper
- 2 cups fresh corn kernels (approx. 2 corn cobs)
- ¼ cup chopped parsley
Serve with poached eggs, grilled bacon, baby spinach and pesto
Method
- Heat oil in a frying pan over medium high heat. Add bacon and cook 5–6 minutes or until crispy; remove and drain on absorbent paper.
- Place eggs, buttermilk and vegetable oil into a large jug and whisk until well combined.
- Combine flour, cornmeal, sugar and salt into a large mixing bowl and make a well in the centre.
- Carefully whisk in egg buttermilk mixture to form a smooth batter, with just a few lumps, followed by bacon and corn.
- Select BUTTERMILK waffle setting and dial up number 5 on the browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
- Serve topped with baby spinach leaves, grilled bacon, poached egg and a dollop of pesto.