Recipe: Red Velvet Waffles

Makes enough batter for 4 (7- to 8-in.) deep-pocket round waffles.

Note: If you don't have food coloring, your waffles will still taste delicious. You can double-down on the chocolateness instead by substituting 2 teaspoons melted chocolate for the food coloring. Cooked and cooled waffles can be refrigerated up to four days, or frozen up to two months. Rewarm in a 300-degree oven until heated through, about 7 minutes or 10 minutes if frozen.

For the red velvet waffles:

• 2 c. flour

• 1/4 c. cornstarch

• 1/4 c. sugar

• 2 tbsp. unsweetened natural cocoa powder

• 1 tsp. baking soda

• 1/2 tsp. kosher salt

• 2 c. buttermilk

• 1/2 c. vegetable oil, plus more for the waffle iron

• 2 eggs

• 1/2 tsp. vanilla extract

For the cream cheese glaze:

• 4 oz. cream cheese

• 1/2 c. powdered sugar

• 2 tsp. milk

Place flour, cornstarch, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl and whisk to combine.

Place buttermilk, vegetable oil, eggs, food coloring (if using) and vanilla extract in a medium bowl and whisk to combine. Pour into the dry ingredients and whisk until just combined (do not overmix). Let rest for 5 to 10 minutes. Meanwhile, heat up the waffle iron and preheat the oven to 200 degrees.

Brush a thin layer of vegetable oil on the waffle iron or wipe with a paper towel dipped in oil. Ladle the recommended amount of batter onto the waffle iron and cook until the waffle is bright red and crispy on both sides, about 4 minutes. Place in the oven directly on the oven rack to keep warm. Repeat with the remaining batter.

While the last waffle cooks, prepare the glaze. Place the cream cheese in a medium microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until soft and barely melted, about 1 minute total. Add the powdered sugar and milk and whisk until smooth.