Pancetta and Cinnamon Waffles
I never really had waffles growing up in Italy, but Todd loves them, so when we got together I knew I had to find a way to incorporate them into our breakfast routine. The result is an impressive-looking brunch dish with all the elements I think a great waffle should have: these are salty, sweet, and crunchy in every bite.
Recipe information
Yield
4 to 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Spread the walnuts in an even layer on a rimmed baking sheet. Bake for 10 to 12 minutes, until toasted and fragrant. Set aside to cool.
Step 3
Preheat and lightly grease a waffle iron.
Step 4
Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, 3 to 5 minutes. Transfer the pancetta to a paper towel–lined plate to cool.
Step 5
In a large mixing bowl, combine the waffle mix, eggs, vegetable oil, 1 1/2 cups water, the cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer’s instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes, or until golden brown.
Step 6
Place the waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with the maple syrup. Serve immediately.
