The other night I planned on making breakfast for dinner. It's one of my favorites. Then I looked at the garden and saw lots of ripe tomatoes. "Too bad I can't put tomatoes on pancakes. I guess I'll make BLTs instead." Then I stopped. What a silly thought.
While tomatoes on pancakes would be too soggy, I wondered if they'd work on waffles. That's right, waffles. I mean, at SE, folks put hamburgers between two grilled cheese sandwiches, why not try a BLT on a waffle?
Since the flavors of a classic BLT can't really be improved, I kept things simple. A little chopped rosemary and black pepper in the waffle batter with some basil-garlic mayo. But other than the waffles, this was a standard BLT. The results exceeded even my high expectations. As I ate, I kept saying, "Why haven't I done this before? Waffles. Bacon. Tomatoes! It's perfect." Pancakes, you are on notice! Until the end of summer, waffles are replacing your occasional place on my dinner table.
I ate my WBLT open-faced; my husband (who is a waffle-lover and a BLT-lover and, therefore, was in heaven), split his waffle in half and used it like bread. Either way worked well as a BLT delivery system.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.
- For the Basil-Garlic Mayonnaise
- 1/2 cup mayonnaise
- 10 basil leaves, finely chopped
- 1 small clove garlic, minced or put through a garlic press
- freshly ground pepper and salt to taste
- For the Topping
- 1 teaspoon olive oil
- 8 slices bacon, preferably smoked
- Large bunch baby lettuce leaves or several large Romaine leaves torn into small pieces
- 2 large tomatoes, thickly sliced
- For the Waffles
- Dry Ingredients
- 4 ounces (1 cup) white or brown rice flour
- 2 ounces (1/2 cup) cornstarch or tapioca starch
- 1.25 ounces (1/4 cup) sweet rice flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon rosemary, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- ½ teaspoon ground black pepper
- Wet Ingredients
- 1 1/4 cups milk
- 2 large eggs
- 1/4 cup vegetable oil
- non-stick cooking spray
Prepare the Basil-Garlic Mayo: Stir together mayonnaise, basil, and garlic in a small bowl. Season with salt and pepper to taste. Set aside until ready to serve.
Prepare the Bacon: Heat oil in a large skillet over high heat until shimmering but not smoking. Add bacon. Cook until crisp, about five minutes per side. Transfer to a paper-towel lined plate.
Prepare the waffles: In medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, granulated sugar, rosemary, salt, xanthan gum, and black pepper. In small bowl, whisk together milk, eggs, and oil until smooth.
Pour wet ingredients over dry ingredients. Using balloon whisk or handheld mixer, blend until batter is smooth. No lumps should remain.
Heat waffle iron according to manufacturer's directions. Spray iron generously with non-stick cooking spray. Spoon batter onto hot iron (amount of batter will vary depending on your iron) and bake until golden brown and crisp.
Assemble: Remove waffles from iron. Break apart. Spread basil-garlic mayonnaise evenly over waffles. Top with lettuce, tomato and bacon slices. (You might need to break the bacon slices in half so they fit on the waffle.)