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.
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
Yield: 12 waffles (4 servings)
Prep Time: 10 minutes, plus 1½ hours standing time
Cook Time: 30 minutes
Total Time: 40 minutes, plus 1½ hours standing time
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
1. In a large bowl, whisk together the eggs and vanilla. Set aside.
2. 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.
3. 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.
4. Preheat the oven to 225° and place a wire rack inside a rimmed sheet tray.
5. 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.