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Waffles with Sautéed Mushrooms & Maple Bacon

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

 8 (200g) rashers streaky bacon
 ¼ cup maple syrup
 1 egg, separated
 1 tbsp caster sugar
 ¾ cup (175ml) milk
 80g butter, melted
 1 cup (140g) self-raising flour
 400g Swiss Brown Mushrooms, halved
 2 tbsp chives, sliced
 Sour cream and chives to serve

Preheat oven to 180C fan-forced. Line a baking tray with baking paper.


Place bacon in a single layer and brush with maple syrup. Cook for 20 minutes or until crisp.


Place egg yolk, milk, 60g melted butter and flour together in a medium bowl and whisk to combine. Whisk egg whites and sugar in a small bowl until light and fluffy and gently fold into flour mixture.


Preheat a waffle iron. Using ¼ cup of the waffle batter at a time. Cook for 4 minutes or until golden.


Melt remaining butter in a large frying pan over medium high heat. Add mushrooms and chives. Season with salt and pepper. Cook, stirring occasionally for about 5 minutes or until mushrooms are lightly golden.


Place waffles on serving plates. Top with maple bacon, Mushrooms, sour cream and chives.

Nutrition Facts

Servings 0