| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 3 | tb | Sugar |
| 1 | pk | Yeast (2-1/2 or 3 teaspoons, depending on whose book you read) |
| 3/4 | ts | Salt |
| 2 | c | Warm milk (105-110 degrees F) |
| 3 | lg | Eggs |
| 1/3 | c | Butter or margarine, melted |
| 2 | ts | Vanilla |
INSTRUCTIONS
From Fleischmann's Yeast In a large bowl, combine all ingredients in the order listed; mix just until blended. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Or cover and refrigerate overnight if desired (that's the way I always make them, then they're ready the next morning for baking!). Stir down batter; bake in hot waffle iron until steaming stops and waffles are golden brown. Serve immediately with your favorite toppings. Yields: About 8 waffles. Fleischmann's Variations: 1. For feather-light waffles, separate eggs. Beat yolks lightly with fork; add as directed for whole eggs. Cover and reserve egg whites in refrigerator. Immediately before cooking waffles, beat egg whites with electric mixer until stiff but not dry; fold gently into batter. 2. For spiced waffles, stir in 1 teaspoon ground cinnamon or ground cardamom or 1/2 teaspoon ground nutmeg. My variations: 1. Add 1/2 cup ground almond meal or finely ground pecans for nutty waffles; 2. Sprinkle mini chocolate chips or ground chocolate chips (from the Parmesan grater that they use in the Italian restaurants) into batter just before baking; 3. Bake them in a Belgian waffle maker, you have deeper holes to fill up with goodies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 20, 1997
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