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Infused Cornmeal Bacon Waffles with Ancho Chili Honey Butter

March 25, 2020

It’s National Waffle Day and team fumé is celebrating in southern style with crunchy, bacony waffles drenched in spicy and sweet chili honey butter. We’re tempted to go all-in and fry up some chicken and have ourselves a decadent chicken and waffles extravaganza! 

Our fumé Brands Cornmeal Bacon Waffles with Ancho Chili Honey Butter recipe comes to you courtesy of our ever-imaginative culinary cannabis scientists who’ve truly outdone themselves this time. The cornmeal gives these yummy canna-infused waffles a satisfying crunch that stands up well to the aforementioned drenching in mouthwatering ancho chili honey butter. The butter is both sweet and savory and brings a little heat to start your day off right. And the bacon…oh the bacon! Your mouth will delight as you enjoy the bacon-studded goodness.

The mellow cannabis element in the waffles is a perfect balancer for your morning coffee buzz. And if you’re wanting to up the intensity of your experience, you can always add some additional canna-infused butter to the mix when you make your ancho chili honey butter. 

“For this recipe, we wanted to make a savory waffle and thought that the waffle iron would help in achieving a cornbread taste with waffle-like texture. The final product did not disappoint! The combination of savory ingredients in the batter (bacon, cheese, and chilies) along with the ancho honey butter delivers a balanced savory offering with a touch of honey sweetness. The texture added by the cornmeal gives a nice crunch to the waffle. Enjoy hot and fresh to experience the crusty cornbread waffle goodness. I can’t remember ever eating a bigger helping of waffles in one sitting.”—Kevin

“Big breakfast junkie I am! This waffle recipe hit all the important flavor targets: sweet, savory, spicy, salty. The cornmeal texture, the richness of the added bacon fat, the crunchy and salty bacon, with a subtle ancho heat with the honey butter…just scrumptious. Perfect reheated for lunch and dinner too—just pop in the oven 4-5min at 200° F.  Enjoy.”—Alex

Equipment:

  • Sheet pan
  • Wire rack (optional)
  • Paper towels
  • Mason jar
  • Knife
  • 2 medium mixing bowls
  • Large mixing bowl
  • Small microwavable bowl
  • Standing or hand mixer or whisk if you’re old school
  • Cheese grater
  • Waffle iron
  • Spatula

Ingredients:

Waffles

  • 5 strips bacon (a little over ½ CUP)
  • ¼ CUP scallions (about 3 scallions), green and white parts, thinly sliced
  • 4OZ can diced green chilis
  • 1 ¼ CUP whole milk
  • ½ CUP sour cream
  • 2 TBSP bacon fat
  • 1 TBSP + ½ TSP canna-infused butter or oil (melted in a water bath before measuring)
  • 3 eggs, separated
  • ½ CUP grated cheddar cheese
  • 1 ¼ CUP flour
  • 1 CUP cornmeal
  • ½ TSP baking soda
  • 1 TSP baking powder
  • 1 TSP salt
  • ½ TSP pepper

Honey Butter

  • ¼ CUP honey
  • ¼ CUP + 2 TBSP butter
  • ⅛ TSP ancho chili powder

Makes: 10 waffles made using ¾ CUP batter for 2 waffles, 1 TBSP honey butter and 5mg THC per waffle

Directions:

Step 1: Make the waffle batter

  • Preheat oven to 350°  
  • Place bacon strips on a wire rack over a sheet pan and cook in the oven for approximately 30 minutes. The wire rack isn’t essential but allows the bacon fat to collect more easily. If you don’t have a wire rack, a sheet pan is fine on its own. 
  • Once cooking is complete, reserve the liquid bacon fat in a mason jar and allow the bacon to cool on paper towels.
  • Once the bacon is cooled and crisp, roughly chop into small pieces and store in a bowl.
  • Separate egg yolks from egg whites, putting egg whites aside in a medium-sized bowl.
  • Add chopped bacon, scallions, green chilis, milk, sour cream, melted bacon fat, cannabutter, grated cheddar cheese and egg yolks to a large mixing bowl and mix to combine thoroughly.
  • In another medium bowl, whisk together flour, cornmeal, baking soda, baking powder, sugar, pepper, salt so that it’s evenly combined. 
  • Slowly add dry ingredients into your batter and mix to combine thoroughly into an even batter.
  • Whisk egg whites until soft peaks form. Adding air to your egg whites gives waffles a lighter, fluffier texture.
  • Gently fold egg whites into your batter using a spatula. You want the egg whites to be fully integrated but not deflated.
  • Pour ¾ CUP batter into your waffle maker for every 2 waffles.

Step 2: Make the honey butter

  • Melt butter & honey in a small microwavable bowl for approximately 35seconds or in a small pot on the stove over low to medium heat so you don’t burn the butter.
  • Mix in ancho powder.
  • Pour over hot waffles and enjoy!
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