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