Colorful red velvet waffles made with a brown sugar buttermilk batter with a little cocoa and red food coloring for that classic red velvet taste and color.
My good friend, Deborah, from Taste and Tell, is the queen of red velvet and she just released a fun, cute, little cookbook, The Red Velvet Lover’s Cookbook! Her publisher sent me a free copy to review, and they’re also giving away a copy to one of my readers! Details on how you can win a copy are at the bottom of this post.
The day I received it in the mail, I had fun searching through the cookbook looking at all the scrumptious treats Deb created for the cookbook. Since I love making special weekend breakfasts for my family I decided I wanted to try a breakfast recipe first and narrowed it down to two recipes, the Red Velvet Cream Cheese Muffins, and these luscious Red Velvet Waffles.
Since I’m a huge waffle lover, the waffle recipe won out. I made the recipe as written, except I substituted Red Velvet Bakery Emulsion for the red food coloring. I served the waffles with regular maple syrup and Kodiak Mountain Berry Syrup. The berry syrup was the family favorite with these fun, colorful waffles.
Red velvet waffles are the perfect breakfast for Halloween, Valentine’s Day, the 4th of July, and Christmas, or any time you want to make your morning special.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup packed brown sugar
- 3 large eggs, separated
- 2 cups buttermilk
- 1 1/2 tablespoons natural unsweetened cocoa powder
- 1 tablespoon red liquid food coloring
- Preheat the oven to 200° F and preheat a waffle iron. Whisk the flour, baking soda, baking powder, and salt in a large bowl to combine.
- Combine the melted butter and brown sugar in a separate large bowl. Whisk in the egg yolks and buttermilk. Mix the cocoa powder and red food coloring in a small bowl to make a smooth paste, then whisk the paste into the butter mixture. Stir the wet ingredients into the dry ingredients just until moistened (the batter should be slightly lumpy).
- Beat the egg whites in a medium bowl with an electric mixer until stiff peaks form. Stir one-quarter of the egg whites into the batter to lighten it. Then fold in the remaining egg whites gently but thoroughly.
- Spray a waffle iron with nonstick cooking spray or brush with melted butter. Cook the waffles according to the manufacturer’s instructions. As they’re done, put them on a baking sheet and slide them into the oven to keep them warm while you cook the remaining waffles.
Recipe © 2014 by Deborah Harroun and used by permission of The Harvard Common Press
The publisher has generously offered to give away one copy of The Red Velvet Lover’s Cookbook to one lucky Barbara Bakes reader!
Here’s How To Enter the Sweepstakes Giveaway:
To enter leave a comment on this post before Tuesday, October 14, 2014 at noon, MST. The giveaway is only open to residents of the US. Be sure your email address is included with your comment. Winner will be chosen randomly, notified by email and will have 48 hours to respond before another winner is chosen.
Be sure and order a Red Velvet Lovers cookbook for the red velvet lovers in your life!