Recipe and Styling by Libbie Summers
Photography by Chia Chong

Spring Onions…before.

Spring Onions…after. 

Savory Spring Onion and Pancetta Waffles
(maple butter, sea salt)
makes 5/serves 4 for breakfast or dinner/serves 20 for an appetizer

Ingredients:
1 packet active dry yeast
1 cup warm water
½ teaspoon sugar
3 cups All-Purpose flour
½ teaspoon salt
½ teaspoon pepper
1 ¼ cups milk
½ cup melted butter
3 eggs, separated
4 ounces diced and cooked pancetta
3 spring onions diced, green and white parts
Maple Butter (recipe to follow)
Sea salt for sprinkling

Directions:
In a small mixing bowl or glass measuring cup, dissolve the yeast in the water. Stir in sugar and allow mixture to sit until it begins to bloom (foam). In a large mixing bowl, stir the flour with the salt and pepper. Whisk in the yeast mixture, milk, butter and egg yolks until smooth.

In a medium mixing bowl, beat the egg whites until soft peaks form. Fold them into the batter and let stand for 20 minutes. Just before cooking, fold in the pancetta and spring onions.

Preheat the oven to 200ºF

Prepare a waffle iron by spraying with non-stick cooking spray and heat. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 6 minutes. Transfer the waffles to the oven to keep warm. Repeat with the remaining batter. Serve with a dollop of Maple Butter on top and sprinkle with sea salt.

Maple Butter
yields about 1 cup

1 cup Irish butter, room temperature
2 tablespoons good maple syrup

Directions:
In a small mixing bowl, stir all ingredients together. Serve with warm Savory Spring Onion and Pancetta Waffles.