Drizzle a little spicy cinnamon and red chile infused syrup over a light and fluffy bacon, pecan, and orange zest flecked buttermilk waffle, and dress it up with a bit of decadent orange mascarpone cream… Mmmm! My Bacon & Pecan Waffles With Cinnamon-Red Chile Syrup and Orange Mascarpone is no ordinary breakfast/brunch recipe! What better way to celebrate the special mother in your life than with an extraordinary kick-off to her day?
Mothers and their children are in a category all their own. There’s no bond so strong in the entire world. No love so instantaneous and forgiving.
~~ Gail Tsukiyama, Dreaming Water
Mother’s Day always brings conflicting emotions for me, and certainly so many other women I know, yet setting aside a day to celebrate the special bond between mother and child somehow seems “right.” I lost my own mom to ovarian cancer when she was 64 years old. I treasure my relationship with my 4 grown sons – Nils, Evan, Gaelen, Gerritt – and this will be my first Mother’s Day not shared with any of them. This momma may be a little teary-eyed. Even so, I feel confident my darling husband will find a way to make my day special, and I hope his plans include these waffles! 😉
The catalyst for this recipe was a recent gift of 4 pounds of gorgeous shelled pecans! Did I mention shelled? When my friend gave me the well-sealed box from her parents’ home in San Antonio, I assumed I’d be shelling them… Imagine my surprise when I discovered 4 pounds of painstakingly shelled pecans! Her father shells them all by hand. 😮 I am enjoying the prospect of months of amazing recipes that include one of my favorite ingredients. I love to combine sweet, savory, and spicy, so this recipe just took off running in that direction after landing on a Mother’s Day pecan waffle. Martha Stewart’s Buttermilk Waffles recipe has been a “go to” base for my waffles creations forever, and it provided the base for my Bacon & Pecan Waffles. In addition to crumbled bacon and pecan pieces, the waffles get a hint of orange with zest and juice.
I have been making a simple cinnamon syrup from brown sugar for about 40 years. The ingredients are ones I always have on hand, and poured hot over pancakes or waffles, it far outshines a bottled syrup! The addition of red chile powder provides and interesting spicy twist, but feel free to omit it if you’re spicy-kick averse. Lastly, the citrus-y mascarpone cream balances the heat just perfectly, and brings an elegant appeal to the dish. It’s a winner!
Doesn’t the mom in your life deserve to start her day with Bacon & Pecan Waffles With Cinnamon-Red Chile Syrup and Orange Mascarpone? Paired with this Blood Orange Margarita, she’s sure to feel pampered… Happy Mother’s Day!
A spicy cinnamon and red chile infused syrup over a light and fluffy bacon, pecan, and orange zest flecked buttermilk waffle, all dressed up with a bit of decadent orange mascarpone cream... Mmmm!
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 cup brown sugar, packed
- 1/3 cup water
- 1 teaspoon cinnamon
- 1-2 teaspoons NM red chile powder see notes
- 1 tablespoon butter
- 1/4 cup mascarpone
- 1/4 cup vanilla nonfat Greek yogurt
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 6 ounces good bacon (4 thick slices)
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest and juice of 1 orange
- 1 1/2 - 2 cups lowfat buttermilk see notes
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs
- 1/2 cup pecans, chopped
Add the brown sugar and water to a small saucepan. Bring to a boil. Reduce heat to a simmer.
Add cinnamon and red chile powder. Simmer 10-15 minutes (while making the orange mascarpone cream and waffle batter). Add the butter, and stir to combine. Taste, and add more red chile powder if desired. Remove from heat.
Whisk the ingredients for the Orange Mascarpone Cream together. Set aside.
Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. This is to keep waffles warm as they come out of the waffle iron.
Cook bacon until crisp (by your preferred method). Press with absorbent paper towels to remove grease. Crumble.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together orange juice and zest, buttermilk, butter, and eggs; add flour mixture, and pecans. Mix just until batter is combined. Gently fold in the crumbled bacon.
Heat waffle iron according to manufacturer's instructions; spray with cooking spray. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Drizzle syrup over waffles, and top with a spoonful of the orange mascarpone cream.
New Mexico red chile powder is widely available, but if you can't find it, you can substitute a tiny bit of cayenne or other red chile powder if desired. I use northern New Mexico Dixon or Chimayo chile powder. If you're uncertain how much heat you want, start with 1 teaspoon (barely detectable) and add. I'm a New Mexico girl, and we love heat. I use 2 1/2 teaspoons. The syrup tastes like a sophisticated red hot!
Total liquid should be 2 cups, so squeeze the orange juice into a 2 cup pitcher, and fill to 2 cups with buttermilk.
While I consider myself to be a healthy food advocate, I do occasionally splurge. This is one of those recipes, so I will not run the macros on this one!