PANCETTA AND CINNAMON WAFFLES

Pancetta and Cinnamon Waffles image

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup chopped walnuts
1 tablespoon olive oil
3 (4-ounce) slices of pancetta, each about 1/4 inch thick, diced into 1/4-inch pieces
3 cups Belgian waffle mix, such as Krusteaz
2 large eggs
1/3 cup vegetable oil, plus more for the waffle iron
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup pure maple syrup, warm
Special Equipment
A Belgian or conventional waffle iron

Steps:

Preheat the oven to 350°F.
Spread the walnuts in an even layer on a rimmed baking sheet. Bake for 10 to 12 minutes, until toasted and fragrant. Set aside to cool.
Preheat and lightly grease a waffle iron.
Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, 3 to 5 minutes. Transfer the pancetta to a paper towel-lined plate to cool.
In a large mixing bowl, combine the waffle mix, eggs, vegetable oil, 1 1/2 cups water, the cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes, or until golden brown.
Place the waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with the maple syrup. Serve immediately.