| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breakfast |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm water |
| 1 |
pk |
Dry yeast |
| 2 |
c |
Milk; warmed |
| 1/2 |
c |
Unsalted butter |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
c |
All-purpose flour |
|
|
Vegetable oil cooking spray |
| 2 |
lg |
Eggs |
| 1/4 |
ts |
Baking soda |
INSTRUCTIONS
Place the warm water in a large mixing bowl and sprinkle the yeast over it.
Let stand to dissolve for 5 minutes.
Add the warm milk, melted butter, salt, sugar, and flour, and beat until
smooth and blended. (A whisk or hand mixer may be used to get rid of the
lumps.) Cover the bowl with plastic wrap and let it stand overnight at room
temperature.
Preheat a nonstick waffle iron, first spraying it with the vegetable oil
cooking spray.
Just before cooking the waffles, beat the eggs and baking soda into the
batter, stirring until well mixed (the batter will be very thin). Pour 1/2
to 3/4 cup of the batter into a very hot waffle iron. Quickly spread it out
toward the edges with a rubber spatula and close the top. Bake the waffle
until it is golden and crisp, 2-3 minutes. Repeat with the remaining batter
Recipe by: Shelia Lukins USA Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<[email protected]> on Sep 21, 1997
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