Remember last year when Super Brunch was a thing? Some really really awesome recipes came out of Super Brunch, my favorites being the dessert-style pancakes. Super Brunch went on a bit of a hiatus this year until Roommate decided to bring it back this past weekend. She totally rocked it with a spinach and mushroom quiche, jalapeno and shallot home fries, and a side of crispy bacon. I rounded it out with brunch dessert, this time in the form of waffles.
A year ago we brunched at Green Eggs in Northern Liberties and after finishing our meals, ordered a big batch of red velvet waffles for the table to share. Holy moley were they good and holy moley did I want to recreate them at home. Somehow they fell off my radar a bit until Roommate suggested Super Brunch this past week. I’ve been kind of obsessed with my waffle maker lately, so this seemed like the perfect opportunity!
Red Velvet Pancakes are the perfect cross between breakfast and dessert [bressert, anyone?]. They are sweet, yet not so sweet that they drive your morning taste buds into sugar overload. They are a little bit chocolate, a little bit vanilla, and a lot a bit red. The texture is softer and cakier than a traditional waffle, but still boasts those crispy edges that that we all love about waffles. The cream cheese whipped cream may be the world’s most perfect breakfast condiment. It is light and airy, with a tangy zing and just the right amount of sweetness. Top your waffles with a big dollop or eat it straight from the bowl, you decide.
- 3/4 cup + 2 Tbs flour
- 1/2 cup sugar
- 4 Tbs cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 4 Tbs butter, melted and cooled
- 1 egg
- 1 1/2 Tbs red food dye
- 1 tsp vanilla
- 1 cup buttermilk
- 1 tsp white vinegar
- 4 oz whipped cream cheese
- 1/2 cup heavy cream
- 2 Tbs powdered sugar
- Waffle Iron
Preheat the waffle iron until very hot.
In a large bowl, whisk together the flour, sugar, cocoa, salt, baking powder, and baking soda. In a separate bowl, whisk together the cooled butter, egg, red food dye, vanilla, buttermilk, and vinegar. Add the wet ingredients to the dry ones, and mix with a spatula just until all of the dry ingredients have been incorporated. Do not beat the batter.
Spritz the hot waffle iron with nonstick cooking spray, then pour 1/4 of the batter into the center of the iron. Close it and cook on the medium high setting for 4-5 minutes, or until the top of the waffle is firm and the edges feel done. Since the consistency of these waffles is a little more cakey than a traditional waffle, be very careful using a spatula to lift the waffle off the hot iron. Stack the waffles on a plate covered with foil until ready to serve.
To make the whipped cream, combine the whipped cream cheese, heavy cream, and powdered sugar in the bowl of a stand mixer fit with the whisk attachment. Mix the ingredients on low for 30 seconds, just until combined, then crank the speed for 2 minutes or until stiff peaks form.
Top the waffles with a sprinkle of powdered sugar and a big dollop of cream cheese whipped cream.
If you are wondering why there are so few photos, its because I couldn’t wait to eat them. If you are wondering what’s in that glass, its a mimosa. If you are wondering if you should make these waffles ASAP, the answer is yes.