Bacon, Cheddar and Ranch Waffle
Combine favorite flavors in these tangy waffles! Check out all of Rachael’s recipes from Waffle Week!
- 1/2 pound bacon
- 2 cups buttermilk pancake mix
- 1 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Black pepper
- Dill, chive and parsley, finely chopped
- 3/4 cup sharp white cheddar cheese, shredded
- Butter, melted, for brushing, plus 1 tablespoon
- 4 eggs, for topping
Pre- heat the oven to 375°F. Arrange the bacon on a slotted broiler pan and bake until crisp, 15-18 minutes. Let cool and chop.
Pre-heat a waffle maker to medium.
In a medium size bowl, mix the pancake mix with buttermilk and sour cream. Season the batter with the onion and garlic powders, pepper and chopped herbs. Stir in the chopped bacon and cheese.
Brush the waffle maker with melted butter and ladle a third of the batter on to the hot iron. Let cook for 5-6 minutes.
Heat 1 tablespoon butter in a medium size skillet over medium-low heat. Once the butter is hot, add the eggs; season and cook until desired doneness.
Top each waffle with one egg and serve.