Buckwheat-Bacon Waffles

Buckwheat and whole wheat flours give these waffles a nutty flavor, while bacon adds a smoky, salty crunch. Look for buckwheat flour in well-stocked supermarkets.

• 8 slices bacon
• 3 oz. (6 Tbs.) unsalted butter
• 2 cups whole or low-fat milk
• 5-1/4 oz. (1-1/4 cups) buckwheat flour
• 3-1/2 oz. (3/4 cup) whole wheat or white all-purpose flour
• 1-1/2 tsp. instant (rapid-rise) yeast
• 1/2 tsp. table salt
• 2 large eggs
• 1 Tbs. pure maple syrup; more for serving
• 1 tsp. pure vanilla extract

The night before

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate.

Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through (105°F to 115°F), 2 to 3 minutes.

Meanwhile, whisk together the flours, yeast, and salt in a large bowl (the batter will double in volume, so be sure to use a bowl that holds at least 3 quarts). Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth.

Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours.

In the morning

Heat a waffle iron. Gently fold the bacon bits into the batter (the batter will deflate to about 4 cups). Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.