Courtesy Chef Mitch Prensky
Updated 8:52 AM EST, Tue, Sep 11, 2012
8 c. All-purpose flour
1 ¾ Dutch process cocoa powder
1 c Cornmeal
3 c Cake flour
3 c Sugar
3 tbsp Baking powder
4 tsp salt
1 qt Cream
1 qt Buttermilk
1 ½ lbs butter
1 c Natural red food coloring
1 add all wet ingredients in a bowl.
2. add dry ingredients in thirds
3. mix until incorporated. Do not overnmix.
Let rest overnight.
Fire up the waffle iron and get cooking.
We serve five wedge quarters instead of four because were nice
Garnish with toasted pecans and powdered sugar
***Supper is now open on Mondays and daily for brunch. The Red Velvet Waffles are just one of many items featured on their new brunch menu. For more information visit supperrestaurant.com
First Published: Sep 10, 2012 11:53 AM EST