Waffles with Almond Paste and Crispy Pancetta

Yum! yum! yum! yum! yum! I could not be more excited to share this waffle recipe! These waffles are crisp on the outside, tender and almost custard like on the inside. The combination of almond paste and extract gives the waffles a deep and nutty almond flavor, that plays well off the crunchy bits of pancetta.

Notes:

This recipe calls for whipped egg whites, which of course is an extra step, but I promise you, it’s worth it. Whipping air into the egg whites creates a delicate foam that keeps the batter light and tender.

Cornstarch is the key to obtaining waffles with a crisp exterior, while still maintaining a soft and tender center.

Beware over mixing the batter. Whisk until the ingredients are well combined. Some lumps are okay. If you whisk or beat the batter until it is entirely smooth, you run the risk of developing the gluten in the flour which will make the waffles chewy rather than fluffy and tender.

Allow the batter to rest before using it. Resting the batter gives the milk time to dissolve any residual lumps and also helps to release some of the starches giving the waffles lift without making them tough.

To begin, preheat a waffle iron.

Put the pancetta in a heavy bottomed skillet and fry over medium heat until brown and crispy. Remove from the pan and allow to drain and cool while you prepare the batter.

Separate the egg yolks from the whites. Add the whites to the bowl of a stand mixer and the yolks to a medium sized mixing bowl.

Then, add 1 1/2 cups whole milk, vegetable oil and almond extract to the egg yolks and mix until well combined and set aside.

In a separate large mixing bowl, sift the flour, cornstarch, baking powder, sugar and salt and whisk to combine.

Put the almond paste and remaining 1/4 cup of milk in a heat safe bowl and microwave for 30 seconds. Pull the mixture out, mash it with a fork, stir it around and put it back in the microwave for another 30 seconds. Again, mash with a fork and mix, until it resembles the consistency of cream of wheat, a bit grainy but relatively smooth. It’s okay if there are some lumps. They will dissolve into the batter when you cook the waffles.

Note: Since all microwaves are a little different, gauge the time based on what the almond paste mixture looks like. The milk should be entirely incorporated into the mixture, it should be smooth and easy to mix with a fork and resemble the consistency of a thick cream of wheat.

Then, add the almond paste to the wet ingredients and mix.

Pour the wet ingredients into the dry ingredients and mix until well combined. Some lumps are okay.

Then, add the pancetta to the batter and mix until it is distributed evenly throughout the batter. Allow the batter to rest for about ten minutes while you prepare the egg whites.

Whip the egg whites until they form stiff peaks and fold them into the batter.

Scoop the batter onto the waffle iron, filling it according to manufacturer’s recommendation and cook until golden brown.