The inspiration to make this absolutely delicious waffle recipe came right from a mainstay breakfast and lunch place in my home town of Toms River, NJ. It’s called Shut Up and Eat. Right away you get an idea of how awesome this place is just from the name! The workers there take pride in their Jersey attitude and wearing pajamas. Marc and I took my mom to Shut Up and Eat for brunch and this was on their extensive waffle menu. Marc couldn’t resist getting it and absolutely LOVED it. So I decided to recreate the Elvis waffle at home this weekend and boy was I glad I did!
Let me tell you, these babies were to die for. The creamy banana and chocolate hazelnut drizzle were the perfect compliments to the peanut butter bacon waffles. It was indulgent and an amazing way to start a relaxing, lazy Sunday. The Elvis waffle will definitely be on full rotation on our brunch menu here! Enjoy friends, xoxo.
- 4 slices bacon
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 whole eggs
- 1 cup milk
- 1/2 stick butter melted and cooled
- 1/4 cup peanut butter
- 1 banana sliced
- 4 tablespoons chocolate hazelnut spread melted for drizzling
- Take a cast iron skillet and heat it over medium high heat. Add the bacon to the pan and let the bacon crisp up on both sides, about 3-5 minutes on each side. Remove them to a plate lined with paper towel to blot them and let them cool. Crumble them up when they're cool enough to handle and set the plate aside.
- In a large mixing bowl whisk the flour, sugar, baking powder and salt together to aerate them. In another bowl whisk the eggs, milk, melted butter and peanut butter together. Pour those wet ingredients into the bowl of dry ingredients and whisk it all gently together until a smooth batter forms. Use a spatula to fold in the crumbled bacon.
- Heat up the waffle iron and spray it liberally with cooking spray. Be sure the check the instructions on your particular iron for best results. Scoop 1/4 of the batter into the iron and close it up. Let the waffle cook for about 5 minutes. Remove it to a plate and top it with the sliced banana and melted nutella. Serve and repeat with the remaining batter to get 4 total! Enjoy! Leftover waffles can be frozen for later.