| 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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