Get RecipeBacon, Cheese, and Scallion Waffles
When we recently re-outfitted and upgraded the Serious Eats Test Kitchen with all-new appliances, little did we know that the cadillac of waffle irons we got from Kitchenaid would prove to be one of the most-used pieces of equipment in the kitchen. You've already seen the stuffing waffles that topped the list for most-delicious-thing-we-made-in-the-kitchen-all-year, but we didn't stop there. In fact, we decided to create a little game called "Will it Waffle?"
The results so far: frozen chocolate chip cookie dough does not waffle well. Stale panettone soaked in fresh egg nog does waffle well. And traditional waffle batter with lots of grated cheddar cheese, cooked bacon, and scallions does waffle well. Really well.
By the way, if you want to see a man far more waffle-rific than any of us here, check out the Waffleizer's epic (and soon to be in book form!) waffle projects.
The cheese oozes out the edges a bit and crisps up into frica-like frills, while still staying nice and gooey in the thicker sections of waffle. The bacon adds plenty of flavor, but not so much that it overwhelms. This is a waffle with some balance, especially when you douse it in maple syrup and get that whole sweet-and-savory thing going.
The question is: What should we waffle next?
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.