Mix the dry ingredients in a bowl. In a separate bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla. Pour into the dry ingredients and stir until just combined. Beat the egg whites until stiff peaks form, then gently fold them into the batter. Cook in a hot, lightly buttered waffle iron until golden and crispy. Meanwhile, warm the maple syrup and butter in a small saucepan over low heat until melted. Remove from the heat and stir in 2 tablespoons of Angry Rooster Maple Smoke Chili Crunch. Stack the waffles with crispy bacon between each layer, then drizzle the warm maple chilli syrup over the top. Serve straight away.
Buttermilk Waffles with Bacon
