Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron. Transfer cooked waffles to a baking sheet; place in a preheated oven set to low heat, about 200 degrees, while using remaining batter. Serve warm with butter, Fruit Syrup and Glazed Comstock bacon.
Combine fruit and syrup in a small bowl. If using berries, press them with the back of a spoon until they just start to break apart. For a smoother syrup, press through a sieve. Split vanilla bean, if using, and scrape seeds into mixture. Add bean to bowl. Transfer mixture to a bottle or another container, cover, and refrigerate. Use within 3 or 4 days. Before serving, the syrup can be warmed in a small saucepan over low heat to desired temperature.
Preheat the oven to 425 degrees F. Line 2 baking pans with parchment paper. Place brown sugar in a shallow dish. Coat each slice of bacon with sugar, pressing slightly so sugar adheres to both sides. Carefully transfer strips to prepared baking pans. Transfer to oven, and bake until crisp, 15 to 20 minutes. Immediately transfer bacon to a wire rack placed on top of a paper towel-lined baking sheet. Serve when cool enough to eat.
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