Sunday, April 5, 2009

Belgian Waffles

1 pkg. (2 1/4 tsp.) dry yeast
2 C. lukewarm milk
4 eggs, separated
1 tsp. vanilla
2 1/2 C. sifted flour
1/2 tsp. salt
1 Tbs. sugar
1/2 C. melted butter
Directions: Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mix with vanilla. Sift together flour, salt, and sugar. Add to liquid ing. Stir in melted butter and combine thoroughly. Beat egg whites till stiff peaks form. Carefully fold into batter. Let mix stand in warm place 45 minutes or until mix doubles in bulk. Use approx. 1/2-3/4 C batter per waffle. May vary w/ waffle griddle.

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