belgian waffles

Categories: Breakfast
Yield: 5 Servings

Measure	Ingredient
1 pack	Yeast, dry
2 cups	Milk; lukewarm
4	Eggs; separated
1 teaspoon	Vanilla
2½ cup	Flour, sifted
½ teaspoon	Salt
½ cup	Butter
1 tablespoon	Sugar
	Source: Lee Sperry

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, sugar and salt; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into the mixture. Let stand in a warm place about 45 minutes until mixture doubles in bulk. Use ⅞ cup mix per waffle.