Recipe: Belgian Waffles - Anthony Myint Recipe
These are the waffles you dream of: crispy and light with a soft, fluffy center
Inside one of San Francisco's best coffeehouses, Linea Caffe, sits Lt. Waffle, a tiny kitchen making some of the best sweet and savory Brussels-style waffles around. Its classic yeasted recipe is the perfect blank waffle canvas, and it's all you'll need to throw a breakfast party, day or night.
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Remember, no waffle iron is created equal in size or shape, and they all have different cooking speeds. Between batches, let the waffle iron get very hot before you pour in more batter to help create a crispy crust.
To learn more, read "Hot Breakfast Bling."
Recipe adapted from Anthony Myint, Lt. Waffle, San Francisco, CA
Belgian Waffles
A light batter means crispy waffles with deep golden pockets, perfect for holding whipped cream and a pool of maple syrup.
Prep Time
10
minutes
Cook Time
30
minutes
servings
12
waffles (4 servings)
Total time: 40 minutes
Ingredients
- 2 large eggs
- ½ teaspoon vanilla extract
- 1¾ cups whole milk
- ½ cup half-and-half
- 8 tablespoons unsalted butter, cut into 1-inch pieces
- 3 tablespoons sugar
- 1½ cups, plus 2 tablespoons, all-purpose flour
- ¾ cup semolina flour
- ¼ cup cornstarch
- 1¼ teaspoons kosher salt
- 1 teaspoon baking powder
- 1½ teaspoons active dry yeast
- Nonstick cooking spray, for greasing
Directions
- In a large bowl, whisk together the eggs and vanilla. Set aside.
- In a small saucepan, heat the milk, half-and-half and butter over low heat until the butter is almost melted, 4 to 6 minutes. Remove from the heat and whisk in the sugar, then slowly pour the milk mixture into the egg mixture, whisking until smooth.
- In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, salt, baking powder and yeast. Slowly pour the egg mixture into the flour mixture, whisking simultaneously, until smooth. Cover the batter with a kitchen towel and let sit at room temperature until it almost doubles in size, about 1½ hours. Makes 3½ cups of batter.
- Preheat the oven to 225° and place a wire rack inside a rimmed sheet tray.
- Preheat a waffle iron according to the manufacturer's instructions. When the iron is hot, grease the grids with nonstick cooking spray and ladle some batter into the center, about 1 cup for a large waffle iron. Close the iron and cook until the waffles are golden brown and crisp, 6 to 8 minutes. Transfer the waffles to the wire rack and keep warm in the oven. Repeat with the remaining batter and serve.
Nutrition
| Calories per Serving | 568 |
| Total Fat | 35.5 g |
| Saturated Fat | 19.8 g |
| Trans Fat | 0.9 g |
| Cholesterol | 175.9 mg |
| Total Carbohydrates | 50.0 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 16.2 g |
| Sodium | 578.0 mg |
| Protein | 12.6 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
