Buckwheat Waffles with Maple Bacon

Cook time 30 minutes + resting time
Servings 4


250g buckwheat flour

1 tsp baking powder

1 tsp bicarbonate powder

½ tsp salt

500ml buttermilk

1 egg

½ cup mild extra virgin olive oil

6 rashers of streaky bacon

100ml maple syrup plus extra to serve

Buckwheat Waffles with Maple Bacon


Mix the flour, a pinch of salt, baking powder and bicarb in a bowl.

In a separate bowl or jug, whisk together the buttermilk, egg and oil.

Add the wet ingredients gradually into the dry ingredients whisking together to make a smooth batter. Add a little extra buttermilk if the batter is too thick. It should be the consistency of pancake batter.

Leave the batter to rest for at least 15 minutes.

Set up a waffle grill so that it is level and pre heated. Set to a high heat, lightly grease the waffle plates with oil, pour in a ladleful of the batter, close and cook for 3 minutes. Repeat the process to make more waffles.

Place the bacon in a pan and turn the heat on to slowly render the fat. Once it begins to become crispy, turn over and fry for a further minute. Add the maple syrup to the hot pan and glaze bacon.