Red Velvet Waffles

Red velvet cake was, for a long time, something that I refused to try.  In fact, the first time I made it (at someone’s request), I didn’t even like it.  It took a while for me to decide to try a different recipe, which turned out FANTASTIC!  So, with boyfriends being a notable exception, it never hurts to give things another chance when they fail to impress you the first time.

Then, sometime last year, a friend of mine mentioned a food truck in the area that was selling chicken and red velvet waffles.  Madness, I say!  Well, I have never actually tried chicken and waffles, but I was most certainly intrigued by the idea of a red velvet waffle!  So, I sought out a recipe.  Disappointingly, I didn’t turn up any that caught my eye.  Most recipes used either boxed cake mix (BLEGH!), or a baking soda leavened batter.  “Nay” I say to this!  In this house, we eat Belgian waffles.  And, Belgian waffles are leavened with yeast!  Where were the recipes that leavened their batter with yeast?  Sadly, nowhere to be found.  I simply gave up and decided that I would just need to find this food truck one day.

Fast forward to February 2013.  While speaking to a coworker about food trucks, the talk of the food truck that sells chicken and red velvet waffles was revisited.  Afterwards, my mind would think of nothing but red velvet waffles, and I knew that I would have to try my search again.  This time, I would find a recipe without fail!  And, I did!  They were everything I could have hoped for.  Soft, fluffy interior.  Crispy exterior.  And, that familiar red velvet taste!  A yeast-based batter is definitely where you want to be.

Thank you to Faye for allowing me to post her recipe!


Red Velvet Belgian Waffles


For the batter

1 ½ cups water
2 ½ tsp active dry yeast
3 cups sifted all-purpose flour
3 extra large eggs, separated + 1 egg white
½ cup sugar
1 ½ cups buttermilk
1 stick unsalted butter, melted and cooled
2 tsp vegetable or canola oil
2 tsp pure vanilla extract
½ cup unsweetened cocoa powder
3 tbsp red vegetable food coloring

For the frosting:

1 pkg cream cheese
1 stick unsalted butter
1 1/2 cups sifted confectioner’s sugar


Make your batter:

1. Heat ½ of the water to lukewarm and dissolve the yeast in it with a pinch of sugar – let stand 5-10 minutes until it begins to foam

2. Sift together all-purpose flour and cocoa powder and stir to blend – set aside.

3. Add egg yolks, extra egg white and remaining sugar to the yeast mixture; stir to blend.

4. Add the remaining water, buttermilk, vegetable or canola oil, melted butter and vanilla. Add in the red vegetable food coloring and stir until smooth. Pour into the flour mixture stirring continuously until well blended. Set aside.

5. In a separate bowl, beat egg whites until stiff then fold gently into the waffle batter. Let the batter stand for an hour, stirring every 15 minutes before using.

6. Preheat waffle maker and cook per waffle maker instruction.

7. Serve with cream cheese frosting

To make the frosting:

Cream together cream cheese and butter until smooth. Add confectioner’s sugar and continue beating until creamy. Keep at room temperature for easy spreading

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