Monday, July 2, 2012

Red, White and Blue Velvet Waffles

Just in time to gear up for the Fourth of July! You will have to use your imagination a bit but this waffle really is red, or at least it was when I made the batter. The jury is still out for me as far as believing or not in the red, yellow, blue, etc. food coloring scares. So I try to use it sparingly and this is what happens...not red red velvet waffles. If you want to go totally patriotic tint half the batch of drizzle blue!

I found this modification of a Wolfgang Puck recipe for red velvet waffles online at

You will need:
  • 2 c. flour 
  • 1 1/4 c. sugar 
  • 1/4 tsp. salt 
  • 1 tsp. baking soda 
  • 4 tsp. unsweetened cocoa powder 
  • 1/4 c. butter, melted, cooled 
  • 2 c. buttermilk 
  • 2 large eggs 
  • 1 tsp. vanilla 
  • 2 Tbls. red food coloring 

  • Preheat waffle iron. 
  • Spray with non-stick cooking spray. 
  • Separate eggs. 
  • Beat egg whites until stiff. 
  • Mix dry ingredients together, then add wet. 
  • Mix all ingredients minus egg whites. 
  • Fold in egg whites.
  • Pour into waffle iron and cook until done. 

As you are probably aware I did not follow the recipe exactly because I never do. But the waffles will turn out if you just stick pretty closely to the above recipe. 

Next I wanted something other than maple syrup to garnish it with, but I still wanted it to taste like a waffle and not “Good morning, Now let’s have cake.” So I just married the traditional cream cheese frosting with a little maple syrup as follows. 

You will need:
  • 4 oz cream cheese, softened 
  • 3/4 c. powdered sugar 
  • 1/2 tsp. vanilla 
  • 1/8 tsp. salt 
  • 2 Tlbs. milk 
  • 2 Tlbs. sugar free maple syrup 
  • divide batch and add blue food coloring (optional)

I garnished the waffle with a Boca sausage patty. They are low in calories and we have meat allergies in the family so it was just easier to work with and still tasted great. Lastly drizzle over each serving and enjoy! 

The recipe makes about 6 servings and I did not even want to know the calories (although they could be much worse without substitutions), so reserve for special breakfasts.

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