Maple Bacon Waffles

• 2 cups all-purpose flour (about 9 ounces)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups 2% reduced-fat milk
• 3 tablespoons maple syrup
• 2 tablespoons butter, melted

  Click to see savings

• 4 bacon slices, cooked and crumbled

  Click to see savings

• 3 large eggs, lightly beaten

  Click to see savings

• Cooking spray
• 1/3 cup maple syrup

Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stir with a whisk. Make a well in center of mixture. Combine milk, 3 tablespoons syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure with remaining batter. Serve waffles with 1/3 cup syrup.

Serves 5 (2 waffles, 1 T. syrup); 411 calories.

VERDICT: I think at least twice as much bacon is called for--then, we might have a winner. A fun birthday morning experiment, but toss.