Waffles

2 ¼ c. flour

1 pkg. Yeast

3 Tbs. sugar

1 tsp. salt

2 c. warm milk (105-115 degrees)

3 large eggs

3 Tbs. butter, melted (or vegetable oil)

2 tsp. vanilla extract

In a large bowl, combine flour, rapid rise yeast (to use active dry yeast, follow directions below), sugar and salt. Add warm milk, eggs, butter and vanilla, stirring just until blended. Cover and let rise in a warm and draft free place until doubled in bulk, about 45 minutes. Or cover and refrigerate overnight. Bake batter in heated waffle iron according to manufacturer’s directions. Serve with your favorite toppings. To Use Active Dry Yeast: dissolve yeast in ¼ cup warm water (105-115 degrees). Reduce milk in recipe to 1 ¾ cup. Prepare batter as directed above adding dissolved yeast with milk. Serves 6-8. (14-16 4” waffles)

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