My sister loves, loves, LOVES, loves, loves, loves, loves, loves, LOVES red velvet cake, waffles, and pancakes. If I didn’t think you hold me to the literal, I’d go as far to say red velvet anything. Me? Not so much. I have heard of some bakers and makers adding mayonnaise to the mix? Can’t you trust yourself to make a moist batch? I am not a mayo person, clearly. And the cream cheese frosting? Who decided that buttercream wasn’t good enough for red velvet? If you read my post from a couple of Christmas seasons ago, you will know this. I like this mix but again in general not red velvet stuffs. I originally purchase a mix to try for the beginnings of a portfolio for food photography and food styling. And maybe I may like a red velvet mix? Maybe. The maybe turns to a yes. I taste. I like. I can’t believe it. And I think I get some pretty good starter photos and practice with my camera. I have included the mix that I use here on a list on my Amazon Storefront page. I have not been able to find the mix photographed below for purchase though. It is from Buttermilk Red Velvet Pancake Mix. I have included a few other mixes on the Amazon list and a recipe below for Martha Stewart waffles. You know, in case you aren’t a mix person and you are more of a from scratch person. And to make those red? All you need to add is some cocoa powder and red food coloring (maybe beet coloring) to a waffle or pancake mix and call it a day. Have a look. Perhaps you will make and have yourself a taste. Leave a comment and let me know which, if not both, you chose to make and how all turned out. Oh, and for the syrup? I like NOBLE 02 Tahitian Bourbon Vanilla. I also included this on the Amazon list from my Amazon Storefront.
This recipe is from MarthaStewart.com
Notes from Me
Needed to make these red velvet are about 2T of cocoa powder and 2T of red food coloring.
2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil or the oil of your choosing..
- 1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
- 2. Heat waffle iron according to manufacturer’s instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.
Like pancakes, waffles require a gentle hand when preparing the batter. For the most tender results, don’t overmix it — there should still be some lumps.
Until Next Time…