red velvet pecan waffles
Photo by Karen Hermann
Makes 6 8-inch waffles
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons cardamom (or cinnamon)
1 teaspoon salt
3 tablespoons sugar
3 whole eggs, beaten
2 ounces unsalted butter, melted
2 cups buttermilk, room temperature
1 tablespoon red food coloring
1 teaspoon vanilla extract
¾ cup chopped pecans
Mascarpone frosting (recipe below)
Fresh berries (optional)
Preheat waffle iron according to manufacturer’s directions. In a large bowl, whisk together flour, baking soda, baking powder, cardamom, salt and sugar. In a separate bowl, beat together eggs, melted butter, buttermilk, food coloring and vanilla. Add wet ingredients to the dry, and stir until combined. Allow to rest 15 minutes.
Ladle waffle batter onto the iron, in the amount recommended for your model. If you do not have a waffle iron, use batter to make pancakes. Sprinkle 2 tablespoons pecans onto batter. Close lid, and cook until waffle is golden on both sides and is easily removed, about 4 minutes.
Keep warm in a 200 F oven until ready to serve.
Spoon mascarpone frosting into a zippered plastic bag. Snip off one of the bottom corners of the bag to form a piping tip. Pipe desired amount onto the top of waffles. Serve with berries and maple syrup.
Makes 2 cups
4 ounces unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2 cups powdered sugar, sifted (more, if needed)
1 teaspoon vanilla extract
In a stand mixer, beat butter on medium speed until smooth. Beat in cheese. Add powdered sugar and vanilla, and mix on low for a few minutes. Increase speed to medium, and beat until smooth. Leftover frosting will last up to a week in the refrigerator.
Working with waffle irons
If you are new to using a waffle iron, it may take some trial and error to perfect your technique. First, read the manufacturer’s recommendations for your appliance. Each brand will have its own unique guidelines. You need to be proficient with three things: heat setting and management; cooking time; and amount of batter to use for each waffle. (Too much batter will overspill onto your counter; not enough batter will make an unattractive and lopsided waffle.) Waffle making takes time, practice and patience! However, once perfected, you will enjoy many hours of perfect waffle making and enjoyment.
Mascarpone vs. cream cheese
Though similar, these two products are not exactly the same. Mascarpone is an Italian, triple-cream cheese made from cow’s milk. Cream cheese is an American cheese made with raw cow’s milk. Mascarpone and cream cheese can sometimes be used interchangeably—but not always! The fat content is not the same, so it’s not a direct substitute. If you substitute cream cheese for mascarpone, be sure to use high-fat cream cheese, not low-fat. Be sure to carefully research beforehand whether this is a good substitute for your recipe. Be aware that the final taste and texture of your dish may vary by using the substitution.