Here is another breakfast idea for your Valentine’s day morning – red velvet waffles! They are essentially a basic waffle recipe with a hint of chocolate, red food coloring and tangy buttermilk, reminiscent of a red velvet cupcake. The flavor and sweetness is subtle, so you don’t have to feel like you’re eating cake for breakfast- not that there is anything wrong with that.
The batter needs to sit for 30 minutes before using it, so it gives you time to make bacon or sausages and preheat your waffle iron. Also, make sure to eat these immediately if you like your waffles crispy on the outside and fluffy on the inside. You can top the waffles with whipped cream and sprinkles like I did and pass syrup at the table. I think a thinned down version of cream cheese icing would be wonderful too!
Red Velvet Waffles (makes 4 large waffles)
3/4 cup flour, minus 1 1/2 Tbs
1 1/2 Tbs cocoa powder
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp sugar
1 cup buttermilk
1/3 cup vegetable oil
1 large egg, beaten
3/4 tsp vanilla extract
1 1/2 Tbs red liquid food coloring
In a medium bowl, whisk together flour, cocoa, cornstarch, baking powder, baking soda, salt and sugar.
In a medium bowl, whisk together buttermilk, vegetable oil, egg, vanilla and red food coloring. Add dry ingredients and whisk until mostly smooth, with a few lumps remaining. Let rest for 30 minutes.
Meanwhile, preheat waffle iron. After the 30 minutes of rest, pour batter into waffle maker taking care not to overfill. Cook to manufacturer’s instructions.
Recipe adapted from Food Network