Weekend waffles
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-Purpose Flour |
| 1 | pack | Fleischman's Rapidrise |
| Yeast | ||
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 2 | cups | Milk (105 To 115 Degrees) -- |
| Warmed | ||
| 3 | larges | Eggs |
| 3 | tablespoons | Butter -- melted |
| 2 | teaspoons | Vanilla Extract |
Directions
In a large bowl, combine the flour, yeast, sugar and salt. Add the milk, eggs, butter and vanilla, stirring until just blended. Cover and allow to rise in a warm, draft-free place until batter has doubled, about 45 minutes. Alternatively, you may prepare the batter in advance and store covered in the refrigerator overnight. Bake the batter in a heated waffler per manufacturer's directions.
VARIATION: California Walnut Waffles Place 1 cup chopped walnuts in a shallow baking pan. Bake at 350 for 5 to 15 minutes or until lightly toasted. Prepare the waffle batter as directed. Pour the batter into the heated waffler and sprinkle with 2 to 4 tablspoons walnuts. Bake per manufacturer's instructions.
Recipe By : Fleischman's Yeast 1995