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Red Velvet Marble Waffles finished recipe

Red Velvet Marble Waffles

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 belgian-style waffles servings
Ingredients Method

Ingredients
  

Waffle Batter
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs (about 100 g without shells)
  • 1 1/2 cups buttermilk
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 teaspoons vanilla extract
Red Velvet Marble Mixture
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 tablespoon buttermilk
  • 1/2 teaspoon red gel food coloring
For Serving
  • Maple syrup optional
  • Cream cheese glaze optional
  • Powdered sugar optional
  • Fresh strawberries or raspberries optional

Method
 

Method
  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
  2. In a medium bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth. The butter should be melted but only slightly warm.
  3. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. The batter should be thick but pourable, with a few small lumps remaining. Do not overmix.
  4. Let the batter rest for 10 minutes at room temperature. It should thicken slightly while remaining easy to scoop.
  5. Transfer about 1 cup (240 g) of the batter to a small bowl. Whisk in the cocoa powder, 1 tablespoon (15 ml) buttermilk, and red gel food coloring until smooth. The mixture should be noticeably red and slightly thinner than the plain batter. If it becomes too thick, stir in another teaspoon of buttermilk from the measured amount only if needed; otherwise keep the mixture as prepared.
  6. Preheat a Belgian-style waffle maker according to the manufacturer's instructions. Lightly grease the plates if required by your appliance.
  7. Add enough plain batter to cover most of the waffle plate without reaching the edges. Drop several small spoonfuls of the red velvet batter over the surface. Use the tip of a skewer or knife to make a few gentle swirls through the two batters. Do not over-swirl, or the colors will blend instead of forming a marble pattern.
  8. Close the waffle maker and cook until the waffle is deeply golden and releases easily, usually about 4 to 5 minutes depending on the appliance. Avoid opening the lid too early, because the waffle may split or stick.
  9. The finished waffle should have crisp edges, a firm exterior, and a tender center. If it looks pale or feels soft, cook for another 30 to 60 seconds.
  10. Transfer each waffle to a wire rack as soon as it comes out of the iron. Do not stack hot waffles because trapped steam will soften the exterior.
  11. Continue with the remaining plain and red velvet batters, creating fresh swirls for each waffle. Lightly grease the plates between batches only if needed.
  12. Serve the waffles with optional maple syrup, cream cheese glaze, powdered sugar, or fresh berries.

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