Pancetta and Cinnamon Waffles

wfI wanted to make a recipe that I knew no one would complain about for supper tonight so I decided on waffles, because who does not like waffles.  However I was making supper waffles so they needed a few extra things, like pancetta (Italian bacon) and pecans.  I judge their success on the silence that surrounded my dinner table while these were being consumed. This was served with a baked Monterey Jack and ham omelet and the recipe can be found here.

  

Pancetta and Cinnamon Waffles

Original recipe here 

Ingredients
1 tbsp Olive Oil
1/2 cup maple syrup
3 4 ounce peices of pancetta
1 1/2 teaspoons groud cinnamon
1/4 teaspoon ground nutmeg
2 2 cups all-purpose flour
1 1 teaspoon salt
4 4 teaspoons baking powder
2 2 tablespoons white sugar
2 eggs
1 1 1/2 cups warm milk
11/3 cup butter, melted
1 1 teaspoon vanilla extract
Directions
1. Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool.
2. In a large bowl, mix together flour, pecans pieces, cinnamon, nutmeg, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
3. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; stir until blended.
4. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp.
5. Place waffles onto serving plates. Drizzle with maple syrup. Serve immediately.