We would on occasion have Bacon and Waffles for dinner when I was a child. I would imagine you have the same story. They were crispy on the edges, soft in the middle, and delicious. Some of my friends would talk about how their Mother’s would serve fresh strawberries or newly harvested wild mountain blackberries from a secret location high in the Rocky Mountains of Colorado. My Dad wouldn’t have anything to do with these fresh fruit notions, he always called it “Rabbit Food” and wasn’t having any part of it. While “Upside Down Day” was marginally OK he also required a slab of ham or a rasher of bacon.
I always prepared a special surprise for our son James. Who, as you all know from his writing, is a bacon fanatic. I’d fry the bacon until it was done but still a bit limp. Two or three slices of bacon would go onto the waffle maker first then the batter would be poured over the top.
I’ve always had a major question lurking in the back of my mind concerning “Upside Down Day.” If it was truly an “Upside Down Day,” why weren’t we eating roast beef, mashed potatoes, and peas for breakfast?
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
3 egg yolks, beaten
1/4 cup melted butter or oil
1 1/2 cup milk
3 egg whites, beaten until stiff
1. Mix the dry ingredients together. I use my electric mixer for this.
2. Mix the egg yolks, melted butter or oil, and milk together and blend into the dry mixture. Do not overmix.
3. Fold in, most gently, the beaten egg whites.