Red velvet waffles (recipe)

Check out these decadent red velvet waffles. The recipe uses a cake-like batter to give the classic velvety consistency you'll love in this easy-to-make treat.

Here's what to do…

Ingredients

For the sauce:

• 125ml (4.2 fl oz, half a cup) single cream
• 1 tsp vanilla or the seeds from a vanilla pod
• 100g (3.5 oz) white chocolate

For the waffles

• 2 medium free range eggs
• 100g (3.5 oz) Self-raising flour
• 100g (3.5 oz) Caster sugar
• 100g (3.5 oz) Butter
• 2 tbsp whole milk
• 1 tsp vanilla
• 1/2 tbsp cocoa
• 1-2 tsp red food colouring gel

Instructions

1. First, make the sauce. Break up your chocolate into a heat proof bowl and set aside.
2. Heat the cream and vanilla in a pan over a medium heat until just beginning to simmer, then remove from the heat and pour over the chocolate. Stir until fully melted, then cover and chill in the fridge.
3. To make the waffles, break two eggs into a bowl and weigh them. Add the same weight in flour, in sugar and in butter. Add the cocoa, milk and food colouring, then whisk it all together briskly for about a minute until pale and smooth.
4. Get your waffle iron nice and hot and spoon in two heaped tablespoons of batter for each waffle - they only take 2-3 minutes to cook so keep an eye on them.
5. To serve, stack the waffles and drizzle the sauce on top, which should have thickened in the fridge.

I think these red velvet waffles would be great for Valentine's Day breakfast. What's your favourite waffle flavour?

Here's the recipe for these delicious red velvet waffles again in a printable format.

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5 from 1 vote

Red velvet waffles

Check out these decadent red velvet waffles. The recipe uses a cake-like batter to give the classic velvety consistency you’ll love in this easy-to-make treat.

Course: Festive makes

Cuisine: American

Diet: Vegetarian

Keyword: red velvet, Valentine's Day, waffles

Author: Emily Leary

Ingredients

For the sauce:

• 125 ml (4.23 floz) single cream
• 1 tsp vanilla or the seeds from a vanilla pod
• 100 g (3.53 oz) white chocolate

For the waffles

• 2 medium free range eggs
• 100 g (3.53 oz) Self-raising flour
• 100 g (3.53 oz) Caster sugar
• 100 g (3.53 oz) Butter
• 2 tbsp whole milk
• 1 tsp vanilla
• 1/2 tbsp (0.5 tbsp) cocoa
• 1-2 tsp (1 tsp) red food colouring gel vegetarian if required

Instructions

• First, make the sauce. Break up your chocolate into a heat proof bowl and set aside.
• Heat the cream and vanilla in a pan over a medium heat until just beginning to simmer, then remove from the heat and pour over the chocolate. Stir until fully melted, then cover and chill in the fridge.
• To make the waffles, break two eggs into a bowl and weigh them. Add the same weight in flour, in sugar and in butter. Add the cocoa, milk and food colouring, then whisk it all together briskly for about a minute until pale and smooth.
• Get your waffle iron nice and hot and spoon in two heaped tablespoons of batter for each waffle – they only take 2-3 minutes to cook so keep an eye on them.
• To serve, stack the waffles and drizzle the sauce on top, which should have thickened in the fridge.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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