Leftover Waffles with Pancetta, Maple Syrup and Ice Cream

Savory waffles featuring smoked salmon and chives, topped with crispy grilled pancetta, sweet maple syrup, and vanilla ice cream.

Leftovers Breakfast Pancetta Brunch Smoked Salmon Waffles

Estimated Nutrition

Calories

1054.1

kcal / serving

4216.4 kcal total

Carbs

86.5g

per serving

345.8 g total

Fat

65.6g

per serving

262.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Baking Powder

null

tbsp

Granulated Sugar

null

Maple Syrup

to taste

Dairy

piece

Eggs

lightly beaten

425

Full-Fat Milk

null

110

Unsalted Butter

melted

200

Vanilla Ice Cream

to taste

GrainsCereals

260

Plain Flour

null

Meat

slice

Pancetta

thinly sliced

NutsSeeds

tsp

Sea Salt Flakes

null

tbsp

Chives

finely chopped

Seafood

150

Smoked Salmon

torn into small pieces

Method

Preheat the waffle maker and the oven to 140°C.

Place a wire rack on a baking tray and keep it warm in the oven.

Whisk flour, baking powder, salt, and sugar in a large bowl.

Mix in the eggs, milk, and melted butter until thoroughly combined.

Stir in the smoked salmon and chopped chives.

Ladle batter into the waffle maker and cook for 5 minutes until golden-brown.

Keep cooked waffles warm on the oven rack while finishing the battery.

Grill the pancetta on a lined tray for 7 minutes until crisp.

Serve the waffles topped with pancetta, maple syrup, and ice cream.