Savory waffles with bacon, cheddar and spring onions

Ingredients for 8 servings:

• 125 g butter, soft
• 1 tsp sugar
• ½ tsp salt
• 2 pinch(s) black pepper, freshly ground
• 4 eggs, size M
• 250 g wheat flour type 405
• 1 tsp baking powder
• 250 g buttermilk
• 100 g Cheddar cheese
• 3 spring onions
• 100g bacon
• 3 tbsp, heaped corn from the can
• some fat for the waffle iron
• Guacamole, sour cream, spring onions in rings or freshly chopped tomatoes to serve

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Perfect to take to the office or for a picnic!

For the waffle batter, cream the softened butter with the sugar, salt, and pepper until creamy. Add the eggs one at a time and mix thoroughly. Mix the flour and baking powder in a separate bowl and stir into the butter and egg mixture alternately with the buttermilk until a smooth batter forms. Cover the batter with a tea towel and let it rest at room temperature for about 30 minutes. In the meantime, grate the cheddar cheese and thinly slice the spring onions. Dice or cut the bacon into strips and fry in a small frying pan until crispy. Then drain on some kitchen paper. Preheat the waffle iron and grease it lightly if necessary. Fold the grated cheddar cheese, spring onion rings, corn kernels, and bacon cubes into the waffle batter. Using a ladle, drop batter into the center of the waffle iron and cook for a few minutes over medium-high heat until crispy. This amount of batter should make at least 8 large waffles in a Belgian waffle iron. Serve with guacamole or sour cream, spring onions, or fresh tomatoes, if desired. To take to the office or to a picnic, wrap the waffles in parchment paper or pack them in a lunch box. You can also cut them into strips beforehand. Pour the dips into jars and dip the waffle pieces into the dips at your picnic.