Saturday, April 12, 2014

Red Velvet Waffles

With Jess being 4.5 months pregnant we have gotten a little waffle crazy in the last couple weeks. We started with the basic buttermilk, made a savory potato, onion and cheddar, then moved on to the pinnacle of the waffle world the Red Velvet Waffle with a salted caramel sauce. It took us two tries before we actually got the red colour we were looking for but I think it was worth the wait.
Red velvet waffles and salted caramel isn't something that I would come up with on my own. When we went to New York we tried to get some cronuts but the place was lined up forever so we ended up going to a cupcake & wine bar for breakfast and I ordered the waffles. See below:

It is a sweet heavy meal that was right in Jess's wheelhouse. It was a little too sweet for my tastes (I ended up having some cheese, crackers and pickles to get a little salt in my life).

Jess's parents have this ancient waffle iron that makes the best waffles with a perfect crust while being light and fluffy in the middle. Our waffle iron was the cheapest one at Canadian Tire and doesn't get the crust you really want.
The red colour is only a novelty as it is purely the product of dye. It does make the waffles look fancy and interesting so they would be worth making for kids or easily amused adults (me).


  • 2 cups flour
  • 1 1/4 cups sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 4 tsp unsweetened cocoa powder
  • 1/4 cup butter (melted)
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tsp vanilla
  • 1 small bottle of red food coloring
  1. Preheat your waffle iron.
  2. Separate eggs.
  3. With a hand mixer, beat egg whites until stiff.
  4. Mix dry ingredients together.
  5. Mix wet ingredients. 
  6. Combine wet into dry.
  7. Fold in egg whites.
  8. Pour about a cup of batter into waffle iron and cook until it stops steaming.

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