It's not often we have leftover bacon just hanging out – not the way our family loves those tasty strips. But occasionally a recipe will leave me with 3-5 strips. This is just too few to truly satisfy my family – especially Sister-Bug who has a song about how much she loves bacon.
My favorite items from Deck Family Farm are the variety of bacons. There is plain pork bacon, maple bacon (pork), Canadian bacon (also pork), lamb bacon, and beef bacon. I'd never had beef or lamb bacon before I saw it at the market booth. They are both amazing; richer and darker flavors than regular bacon and really worth trying if you are a bacon lover.
Usually I throw those extra strips in to a scramble. Once I put some extra ends into a batch of muffins. The other morning, though, I wanted a sweet breakfast. But there was good beef bacon, just a little, in the fridge. What to do?
3-6 bacon strips, cooked crisp and minced – reserve the cooking grease!
1 cup regular flour
1 cup fine cornmeal
1/4 tsp salt
1 tbl sugar
3 tsp. baking soda
3/4 cup yogurt mixed with 3/4 cup water OR 1 1/2 cups plain kefir
2-3 tbl. bacon grease/butter/coconut oil
Mix the dry ingredients. Mix the wet ingredients, except the grease Make a well in the dry and slowly add the wet, mixing well.
Measure out the grease – I ended us with about a tablespoon of cooking grease and added another tablespoon of coconut oil. The recipe I based this on called for 3-4 tbl. of butter or oil, but there was still a lot of grease clinging to the bacon, so I reduced the amount originally required. Mix the grease thoroughly into the batter.
Mince the bacon fairly fine and mix into the batter. Cook as you would any waffle. These were simple and so rich with just butter and maple syrup, and a little bacon in every bite. Apple or pear sauce would also make an excellent topping.