Ingredients
-
2
-
1
-
1
-
1/2
-
2
-
1
-
1/4
-
3 1/4
-
-
-
-
-
-
-
Directions
Yeast Waffles,Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They’re yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.,Loved this recipe, crisp outside and light fluffy texture inside, and so easy to mix together. The only think I did different was add 2 teaspoons of vanilla to the mix. These were a huge hit at my place and will be on a regular rotation. Served with warm apple pie filling and whipped cream. Perfect combo for this early fall weather.
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Steps
|
1
Done
|
Mix Eggs, Salt, Sugar and Oil in a Large Bowl. |
|
2
Done
|
Heat Milk to Lukewarm. |
|
3
Done
|
Sift Flour Into Bowl and Add Warm Milk and Yeast Dissolved in Water; Mix Well. |
|
4
Done
|
Cover and Refrigerate Overnight. |
|
5
Done
|
Heat Waffle Maker According to Instructions and Make Waffles. |
|
6
Done
|
One Cup Batter Makes Four Waffles. |
