Buckwheat-Bacon Waffles

Directions

Cook the bacon in a 12-inch skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits and refrigerate. Transfer 2 Tbs. of the bacon fat to a 2- to 3-quart saucepan, add the butter, and heat over low heat until the butter is melted. Add the milk and heat until just warmed through , 2 to 3 minutes. Meanwhile, whisk together the flours, yeast, and salt in a large bowl . Slowly whisk in the warm milk mixture and continue whisking until the batter is smooth. Whisk the eggs, maple syrup, and vanilla in a small bowl and then whisk into the batter until incorporated. Cover and refrigerate for 10 to 24 hours. Heat a waffle iron. Gently fold the bacon bits into the batter . Following the manufacturer’s instructions, ladle the batter into the waffle iron, spreading evenly with the back of the ladle, and cook until crisp and lightly browned. Serve with syrup.