- 2 1/4 cups [315 g] flour
- 3 tablespons [45 g] sugar
- 1 [1-tablespoon / 15-mL] package quick rise yeast
or
1 [1-tablespoon / 15-mL] pack active dry yeast
+1/4 cup [60 ml] warm water
- 3/4 teaspoon [3.75 mL] salt
- 2 cups [500 mL] warm [105 to 115°F / 40 to 45°C] milk
- 3 large eggs
- 1/3 cup [75 g] melted butter or margarine
- 2 teaspoons [10 mL] vanilla extract
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- Into a large bowl, combine flour, sugar, undissolved quick rise yeast and salt
or
- Dissolve traditional active dry yeast into warm water.
- Prepare batter as directed, except reduce milk to 1 3/4 cup [440 mL] and dissolve yeast along with milk.
- Stir in warm milk, eggs, butter or margarine and vanilla, until just blended.
- If desired, cover and refrigerate overnight.
- Cover; leave to rise, into a warm draft-free environment, until double in bulk, about 45 minutes.
- Stir down batter.
- Bake spoonfuls batter into a hot waffle iron until steaming stops and waffles are golden brown.
- Serve immediately.
Feather Light Waffles
- Separate eggs.
- Beat egg yolks slightly with fork.
- Add egg yolks as directed for whole eggs; cover and reserve.
- Just before baking, beat egg whites until stiff yet not dry.
- Gently fold egg whites into batter.
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