| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Belgian |
Breakfast |
5 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast, dry |
| 2 |
c |
Milk; lukewarm |
| 4 |
|
Eggs; separated |
| 1 |
ts |
Vanilla |
| 2 1/2 |
c |
Flour, sifted |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 1 |
tb |
Sugar |
|
|
Source: Lee Sperry |
INSTRUCTIONS
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 7/8 cup mix
per waffle.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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