Hangover Waffle & Bacon Sarmies with Sriracha Honey Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1
Description
A double bacon sweet, savoury and spicy flavour bomb that will chase away the nastiest of hangovers.
Ingredients
Sriracha Honey Sauce
½ C (250 ml) honey
½ C (250 ml) Sriracha sauce
The Bacon
200 g Woody’s Back Bacon
200 g Woody’s Streaky Bacon
The Waffles
2 C (500 ml) cake flour
2 Tbsp (30 ml) brown sugar
4 tsp (20 ml) baking powder
1 tsp (5 ml) cinnamon
1 Tbsp (15 ml) salt
2 C (500 ml) milk
2 eggs
⅓ C (80 ml) melted butter
1 tsp (5 ml) vanilla extract
Instructions
Sriracha Honey Sauce
Mix the honey and Sriracha in a small bowl and whisk well to combine. Preheat the oven to 200 ºC.
The Bacon
Lay the streaky bacon and the back bacon onto foil lined trays. Keep the two types of bacon separate, as the streaky will take a little longer to cook than the back bacon.
Pop the 2 trays into the oven and bake for 15 minutes. At the 15 minute mark, remove the back bacon and drain on some kitchen towel. At the 20 minute mark, check the streaky bacon and if it is crispy enough for you then remove it from the oven and drain on some kitchen towel.
The Waffles
In a large bowl add the cake flour, sugar, baking powder, cinnamon and salt and whisk well to combine.
In another bowl whisk the eggs, butter and vanilla and then whisk in the milk. Combine the wet ingredients with the dry ingredients and fold in – do not over mix the batter. Grease your waffle machine with a little butter and cook the waffles in batches until you have a stack ready to go.
To assemble, cut the waffles in half and stack them high with a mix of streaky bacon for crunch and back bacon for meatiness. Drizzle generously with Sriracha honey sauce and a blob of butter for extra yumminess and serve.
