Red Velvet Waffles
Nope, I am not doing a waffle series. I was just inspired when I saw red velvet ones featured in The Best Thing I Ever Ate last week. I've made red velvet pancakes before but not waffles. Come to think of it- I've done it as cakes, cupcakes, cookies, cheesecakes, angel food cake and pancakes so this should complete the repertoire- until another red velvet inspiration comes along!
After making so many waffles and red velvet stuff, I didn't bother search for the recipe and just used my own with changes to incorporate the red velvet factor
2 cups flour
1 1/4 cups sugar
1/4 tsp salt
1 tsp baking soda
1/4 cup unsweetened cocoa powder
1/4 cup vegetable oil
1 3/4 cups buttermilk or regular milk
2 large eggs, separated
1 tsp pure vanilla
2 tbsp red vegetable food coloring
1. In a medium mixing bowl sift together flour, sugar, baking soda, cocoa powder and salt. Whisk thoroughly so they’re all mixed together.
2. In another bowl beat egg yolks slightly. Stir in buttermilk and oil. Stir in red vegetable food color
3. Add egg yolk mixture all at once to the dry mixture and stir thoroughly.
4. In a small bowl beat egg whites until stiff peaks form.
5. Gently fold egg whites into flour and egg yolk mixture.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with cream cheese frosting
To make cream cheese frosting:
Using an electric mixer, whisk together 3/4 stick softened unsalted butter and 1 1/2 cup confectioner's sugar till sugar smooth. Add in the softened 8 oz package of cream cheese and beat until smooth and creamy.
Notes: The waffles came out tender with a pancake texture in a good way. They didn't have the crunchy exterior and lightness because this uses straight all purpose flour. I think that using regular milk and decreasing it by half a cup will make the waffles airy and lighter. Feel free to add more powdered sugar to the frosting mix for more sweetness.
Now after making these waffles, I'm still wondering how those red velvet waffles at The Waffle taste!