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World Class Waffles
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| 2 1/4 cup | flour |
| 3 TBS | sugar |
| 1 package | Fleischmann's Rapid Rise Yeast |
| 3/4 tsp. | Salt |
| 2 cups | warm milk, (105* to 115*) |
| 3 large | eggs |
| 1/3 cup | melted butter |
| margarine, alternative | |
| 2 tsp | vanilla extract |
In large bowl, combine all ingredients in order listed; mix just until blended.
Cover; let rise in warm, draft-free place until doubled, about 1 hr. Or, cover
and refrigerate overnight, if desired. Stir down batter; bake in hot waffle iron
until steaming stops and waffle is golden brown. Serve immediately with your favorite toppings.
Variations: 1. To use Fleischmann's Active Dry Yeast, dissolve one package yeast in 1/4 cup warm milk (105*-115*). Prepare batter as directed, except reduce milk to 1 3/4 cups and add dissolved yeast along with milk.
2. For feather-light waffles, separate eggs. Beat yolks lightly with fork; 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.
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