| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Breakfast |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm water |
| 1 |
pk |
Dry yeast |
| 2 |
c |
Milk; warmed |
| 1/2 |
c |
Butter; melted |
| 1 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
c |
All-purpose flour |
| 2 |
|
Eggs |
| 1/4 |
ts |
Baking soda |
INSTRUCTIONS
USE A RATHER LARGE mixing bowl--the batter will rise to double its original
volume. Put the water in the mixing bowl and sprinkle in the yeast. Let
stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and
flour to the yeast mixture and beat until smooth and blended. You can use a
hand-rotary beater to get rid of the lumps. Cover the bowl with plastic
wrap and let stand overnight at room temperature. Just before cooking the
waffles, beat in the eggs, add the baking soda, and stir until well mixed.
The batter will be very thin. Pour about 1/2-to-3/4 cup batter into a very
hot waffle iron. Bake the waffles until they are golden and crisp. This
batter will keep well for several days in the refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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