Recipe: Bacon Waffles (1950's)

BACON WAFFLES

4 strips bacon (for 1/2 cup partially cooked bacon)
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
2 eggs, beaten
1 1/2 cups milk
FOR SERVING:
butter, syrup, honey, or marmalade

Cut about four strips of bacon into 1/2 inch pieces and cook until transparent, but not until browned. Remove from pan and drain; set aside.

Sift flour once, measure, add baking powder and salt and sift again. Cut butter into dry ingredients with a pastry blender or two knives until the mixture resembles fine meal.

Beat egg slightly, add the milk and blend. Stir into dry ingredients until flour is moistened, but not until batter is smooth.

Preheat waffle iron until a drop of water shaken on the grids will sizzle and evaporate.

Dip enough batter onto bottom grid to cover it about two-thirds. Sprinkle a tablespoon of bacon over the top, close grids, and cook until steam no longer escapes from the sides.

Serve at once with butter, syrup, honey, or marmalade.

SERVING SUGGESTION:

BREAKFAST:
Fresh fruit, bacon waffles, honey, butter, milk and coffee.

TIME SAVERS:
- In the evening plan menu and assemble utensils to be used in preparing tomorrow's breakfast.
- Measure dry ingredients for waffles or muffins the night before; cover tightly.
- Partially set breakfast table before retiring for the night.

Makes 6 small waffles
From: Recipelink.com
Source: Recipe booklet: Make It Easy, Northern Dairy Co., 1950's