| 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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