| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | California | Pancakes | 8 | Servings |
INGREDIENTS
| 2 1/4 | c | All-Purpose Flour |
| 1 | pk | Fleischman's Rapidrise |
| Yeast | ||
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 2 | c | Milk (105 To 115 Degrees) — |
| Warmed | ||
| 3 | lg | Eggs |
| 3 | tb | Butter — melted |
| 2 | ts | Vanilla Extract |
INSTRUCTIONS
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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