Because everyone needs an excuse for having cheap beer in the fridge … or for cooking with Chimay.
2 lbs bacon
1 ½ cups flour
½ cup corn starch
1 tsp baking powder
½ tsp baking soda
2 tbsp sugar
½ tsp salt
⅛ tsp cinnamon
2 tsp vanilla
2 large eggs (separated)
¾ cup vegetable oil
1 can beer (12 oz, tepid)
½ cup buttermilk (tepid)
Cook bacon until well crisped, crumble, and set aside.
Mix all dry ingredients
except sugar in large bowl and set aside.
Mix all wet ingredients
except egg whites in separate bowl and set aside.
Beat egg whites in separate bowl until soft peaks begin to form, then sprinkle on sugar while continuing to beat until peaks are firm and glossy.
Mix wet and dry ingredients together until just mixed, taking care not to over mix (small lumps are ok), then gently fold in egg whites a spoonful at a time.
Allow batter to sit for twenty minutes.
Mix in crumbled bacon and lightly grease waffle iron with a piece of uncooked bacon.
Pour about ½ cup batter into waffle iron and cook until crispy, golden brown.
