Gastroback 42422 Design Gourmet Waffle Maker Advanced 2S - Manual (Page 22)

58
Corn and Crispy BaCon
sERvEs
10
wafflEs
pREpaRation
15
minutEs
cook
15
minutEs
ingredients
• 250 g bacon rashers, rind removed
and sliced
• 600 ml buttermilk
• 4 eggs
• 180 ml vegetable oil (such as sunflower
or canola), additional 2 tablespoons oil
• 150 g self-raising flour
• 150 g cornmeal (fine polenta)
• 2 Teelöffel Backpulver
• 1 teaspoon salt
• 1 tablespoon caster sugar
• 350 g fresh corn kernels (approx.
2 corn cobs)
• 1 bunch chopped parsley
• Freshly ground black pepper
Serve with poached eggs, grilled bacon,
baby spinach and pesto
method
1. 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.
2. Place eggs, buttermilk and vegetable oil into a large jug and whisk until well combined.
3. Combine flour, cornmeal, sugar and salt into a large mixing bowl and make a well in the centre.
4. Carefully whisk in egg buttermilk mixture to form a smooth batter, with just a few lumps,
followed by bacon and corn.
5. Select BUTTERMILK waffle setting and dial up number 5 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
7. 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.
8. Serve topped with baby spinach leaves, grilled bacon, poached egg and a dollop of pesto.