World class waffles

1 Servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour
3 tablespoons Sugar
1 pack Yeast (2-1/2 or 3 teaspoons, depending on whose book you read)
¾ teaspoon Salt
2 cups Warm milk (105-110 degrees F)
3 larges Eggs
⅓ cup Butter or margarine, melted
2 teaspoons Vanilla

Directions

From Fleischmann's Yeast

In a large bowl, combine all ingredients in the order listed; mix just until blended. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Or cover and refrigerate overnight if desired (that's the way I always make them, then they're ready the next morning for baking!). Stir down batter; bake in hot waffle iron until steaming stops and waffles are golden brown. Serve immediately with your favorite toppings.

Yields: About 8 waffles.

Fleischmann's Variations: 1. For feather-light waffles, separate eggs. Beat yolks lightly with fork; add as directed for whole eggs. Cover and reserve egg whites in refrigerator. Immediately before cooking waffles, beat egg whites with electric mixer until stiff but not dry; fold gently into batter. 2. For spiced waffles, stir in 1 teaspoon ground cinnamon or ground cardamom or ½ teaspoon ground nutmeg.

My variations: 1. Add ½ cup ground almond meal or finely ground pecans for nutty waffles; 2. Sprinkle mini chocolate chips or ground chocolate chips (from the Parmesan grater that they use in the Italian restaurants) into batter just before baking; 3. Bake them in a Belgian waffle maker, you have deeper holes to fill up with goodies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 20, 1997

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