From breakfast to dessert, Rachael Ray's chocolate waffles are the perfect treat for any time of day!
ingredients
ingredients
method
step-by-step directions

Bacon & Bittersweet Chocolate Waffles with Chili-Cinnamon Syrup

  • 8 Slices good quality smoky bacon
  • 2 Cups Multi-grain pancake and waffle mix
  • 2 Large Eggs
  • 1 1/2-2 Cups Whole milk (plus additional for thinning batter as needed)
  • 2 Tablespoons Melted butter (plus some to brush waffle iron)
  • 3/4 Cup Bittersweet dark chocolate (shaved)
  • 1 1/2 Cups Dark amber maple syrup
  • 1 Cinnamon stick
  • 1 Small red chili (halved)
  • A little freshly grated nutmeg
  • Fruit (for fruit salad)
step-by-step directions
  • Pre-heat the oven to 375°F.
  • Arrange the bacon on a slotted broiler pan and bake until crisp. Cool and chop.
  • Place the pancake mix in a batter bowl and combine with the eggs, milk, butter and a few grates of nutmeg. When the mix is combined, stir in the chopped bacon and chocolate shavings.
  • Heat a waffle iron and brush with the melted butter. If the batter gets too thick to ladle, add a little more milk.
  • While the waffle iron heats up, place the syrup in a small pot with the cinnamon stick and red chili. Keep warm over low heat.
  • Make some fruit salad to serve with the waffles while they crisp up in the waffle iron.
  • Serve the waffles with the chili-cinnamon syrup, chocolate shavings and fruit salad alongside.
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