OK, so it is not the weekend anymore, but here I am!
I have this insane idea to make pancakes/waffles out of all of my favorite desserts and luckily people around this beautiful world have the same idea as well. I've made Vegan Carrot Cake Pancakes and now Red Velvet Waffles (next will be Lemon Poppyseed Pancakes!) I served this with my standard tofu scramble (Thanks Kris Anne!) and some MorningStar Farms Veggie Bacon.
(My picture of my 2nd waffle.... I was too hungry to take a picture of the 1st one! That is the cream cheese maple sauce and toasted coconut on top.)
Here are my notes:
-- I was astounded that someone would use 1 1/4 cups of sugar in these waffles. These made 6 big waffles for me, so that's like a little less of 1/4 c. of sugar in EACH WAFFLE. Sick. I used 1/2 c. and I think it was plenty. I wanted the cocoa flavor to shine through and I was putting sweet syrup on top, so I recommend you don't go above 1/2 c. unless you love really sweet things.
-- Make sure to have your buttermilk at room temperature. Even though my butter was melted and cooled, my buttermilk was cold so it kind of turned the fat in the butter into a weird flaky mess. I could whisk most of it out but you don't want to over-whisk waffles so just a note for y'all.
-- For my cream cheese maple sauce, I didn't use their recipe. I left 4 ounces of cream cheese out at room temp most of the day. I warmed up the cheese in the microwave for about 40 seconds and added about 2 T. confectioner's sugar, 3-4 T. pure maple syrup and a dash of milk to combine. Just mix with a fork until it is smooth and you are able to drizzle it on your waffles.
-- As for the coconut, it was kind of an after thought. I put about 1/2 c. of coconut in a pan and toasted it on low-medium heat and stirred it frequently. It takes about 10 minutes, just keep an eye on it, because it can burn quickly.
(Photo courtesy of The Spellbound Cafe)
These were really delicious. I wouldn't say they were perfect because I think they could use some tweaks. Not sure what but I'll mull it over and let you all know. They had a great cake like texture but didn't necessarily crisp up the way I wanted them to in the waffle iron. It might have something to do with my really old iron and not with the recipe though. Even though they were a bit floppy they had a really nice cocoa flavor and worked SO WELL with the cream cheese maple topping and toasted coconut. I will make this again with some minor adjustments. If you have fantastic waffle and pancake recipes you think I should try, please let me know!
Next up.... Spinach and Artichoke Spaghetti Bake! (My own recipe.... ooh la la.)