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Red Velvet Waffle Recipe

I went to Chicago last week and ate at a place called Yolk. I ordered my breakfast and then saw they had red velvet french toast. WHAT?! So, I wanted to recreate them but I didn’t have all of the ingredients I needed. I settled on waffles, but will be posting about the french toast soon. These red velvet waffles are absolutely amazingly delicious! The cream cheese topping is so good that I just wanted to eat the whole batch by itself. Paired together, they’re an unstoppable weight-gaining magnet! Oh wait, that’s not a good thing, is it? So I’ve given you some substitutions if you’re watching that girlish figure of yours!

These are not overwhelmingly red velvet, but they have just enough to give you that sweet treat for breakfast or even a dessert. I’m working another red velvet recipe so be sure to check back soon for it. ;)

P.S. This batter makes about 4 waffles, depending on the size.

Red Velvet Waffle Recipe (Substitutions in parenthesis)

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons sugar (splenda)
4 tablespoons unsweetened cocoa powder
1 egg (egg beaters)
1 cup buttermilk (low-fat buttermilk)
¼ cup sour cream (fat-free sour cream)
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
3 tablespoons butter , melted (I can’t believe it’s not butter or light butter)

Directions

Grab two bowls. In the first one, whisk flour, baking powder, baking soda, salt, sugar, and cocoa powder together. In second one, beat egg with buttermilk, sour cream, food coloring, and vanilla extract until smooth. Slowly whisk in the flour mixture, adding melted butter in, until all lumps are out. These make great pancakes as well, just cook them on the griddle or in a frying pan. If you want to make them waffles, obviously make them using a waffle-iron/maker. :D

Cream Cheese Icing

Warning: This stuff is addictive. I. Am. Not. Joking.

Ingredients (Substitutions in parenthesis)

1 (8 ounce) package cream cheese , room temperature (fat free cream cheese works too)
¼ cup sugar (splenda)
¼ cup brown sugar
2 teaspoons vanilla extract
1/2 cup heavy whipping cream

Directions

Beat cream cheese, sugar, brown sugar, and vanilla extract in a bowl with electric mixer. Add 1/2 cup cream. Mix until smooth. You can keep this in the fridge for up to a week.

Spoon into a ziploc baggie and snip the end off to drizzle on waffles. Add some powdered sugar if you’d like.

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