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© Meredith Corporation. All rights reserved. Used with permission.
(about 22 mini-waffle appetizers)
In a medium bowl, stir together flour, sugar, baking powder, 1/4 teaspoon cinnamon, and salt. Make a well in center of flour mixture; set aside.
In another medium bowl, combine egg, milk, melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Fold in half of the bacon.
For each mini waffle, spoon 1 tablespoon of the batter onto grids of a preheated, lightly greased waffle baker (make four mini waffles at a time). Close lid quickly; do not open until done. Bake according to the manufacturer's directions. When done, use a fork to lift waffles off grids. Keep warm in a 200°F oven while baking the remaining waffles.
To serve, top warm mini waffles with nectarine slices. In a small bowl, combine maple syrup and, if desired, bourbon; drizzle over waffles. Sprinkle with the remaining bacon and additional cinnamon.