Weekend waffles

Yield: 8 Servings

Measure Ingredient
2¼ cup All-Purpose Flour
1 pack Fleischman's Rapidrise
\N \N Yeast
3 tablespoons Sugar
1 teaspoon Salt
2 cups Milk (105 To 115 Degrees) --
\N \N Warmed
3 larges Eggs
3 tablespoons Butter -- melted
2 teaspoons Vanilla Extract

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

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