I’ve made these once before on a whim after work.  I made them because a local restaurant, Soco
had them on their menu.  Before I went
there and paid money for something that may not taste well, I decided to try it
myself.  While other recipes called for using
cake batter or no yeast, I ended up doing my own “thang”.  I find when you make something your own, it comes out better.  So,  if you do end up making this, tweak it to your liking & let me know how it turns out.  Last time the waffles came out well,
so I decided to make them again for breakfast this Sunday morning.  I also ended up making some Maple Cream
Cheese Butter, too!
I bet my husband didn’t know he was marrying a pseudo
gourmet chef! .:LOL:.
Whole Wheat Red
Velvet Waffle Recipe
Ingredients
*Feed the yeast according to instructions prior to prepping
the batter. For a less yeasty flavor you can add more baking powder and let the
batter set for less time.
1 Cup King Arthur whole wheat flour
2 Tablespoons unsweetened Hershey’s Unsweetened Cocoa Powder
1 Teaspoon Baking Powder (2 if you don’t want to use yeast)
½ Teaspooon salt
1 Tablespoon brown sugar
1 Teaspoon pure vanilla
5 tablespoons melted butter (sub coconut oil if you want)
1 pack of yeast (Real Belgian waffles use yeast)
2 Large Eggs Beaten
1 ½ Cup buttermilk
1 Tablespoon Red Food Coloring (tablespoons if you want the
red to be more rich)
1 Teaspoon Cider or White Balsamic Vinegar
Dry ingredients



Yeast

Bubbly yeast = ready yeast 

Melted butter

Adding food coloring

I put too much batter 

Love our Waring Pro Waffle Iron


Directions
  1. Combine all dry ingredients into one bowl, and mix.
  2. Mix red food coloring and vinegar.
  3. In a separate bowl, combine 1-cup buttermilk, eggs, melted
    butter and vanilla.  Add red food
    coloring/vinegar mix, and whisk together. 
    Add this mixture to the dry ingredients, and mix.  Then add yeast, and mix. 
  4. Cover with plastic wrap, and let rest at room temperature
    for 30 minutes; the mixture will begin to bubble. You can cook the waffles at
    this point, or refrigerate the batter overnight to cook waffles the next day.
  5. Preheat your waffle iron. Spray with non-stick vegetable oil
    spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the
    manufacturer) onto the center of the iron. Close the lid and bake for the
    recommended amount of time.
  6. Serve immediately, or keep warm in a 200°F oven.

Tip:  If you like your
waffles crispy, use ¼ cup of cornstarch 
& ¾ cups flour.
Maple Cream Cheese
Butter Recipe
Ingredients
*I didn’t measure out. 
I did everything by sight
Approximately 2 Tablespoons butter melted
3-4 Tablespoons cream cheese
Maple Syrup
Directions
Whisk all ingredients together in a bowl .  Set aside. 
Enjoy!
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Kim S.
Owner
Kim is a 30 something Brooklyn, NY native, currently enjoying Long Island suburban life with her husband and 8-year-old daughter, Chloe. She not only works full-time and is a freelance makeup artist, but also shares her love for the things that she finds beautiful: her love of family, travel, cars, and makeup and skincare on Beauty and the Bump NYC. In addition to that, she is a writer for A Girl's Guide to Cars. Now, if that wasn’t enough, she also took on the role of class parent for her daughter's 2nd-grade class. These are all tough jobs, but somehow, she gets it all done with style, grace, and of course, beauty.
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