| | Directions | | Light and fluffy waffles, mostly done the night before. In the morning just mix in the eggs, vanilla extract and a pinch of baking soda while the waffle maker is heating. Leftover batter may be covered and kept in the fridge for up to 3 days. (Makes great desserts!) The night before or at least 8 hours before baking, combine the warm water, sugar and yeast. Let stand 10 minutes until foamy. Stir in the warm milk, melted butter and salt. Beat in the flour until smooth (this may be done using a hand mixer on low speed). Wrap bowl tightly with plastic wrap and let stand overnight (or for 8 hours) on the counter top - do not refrigerate! Preheat waffle maker. Do not open waffle maker during cooking. While the waffle maker is heating, stir the eggs, vanilla extract and baking soda into the batter. Scoop mixture into waffle maker, spreading evenly over the grids. Cook using waffle maker instructions. Waffles may be kept warm in a slow (200°) oven on a cookie sheet. Serve with sliced fresh fruit, powered sugar, warm syrup or or whipped cream. Per Waffle: Cal 373 Carbs 38g Protein 10g Fat 20g Sat. Fat 12g Chol 123 mg Sod 501mg Calc 117mg Fiber 1g |
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| Ingredients | | - |  | 1/2 cup lukewarm (105°) Water |
| - | | 1 tablespoon granulated sugar |
| - | | 2 1/4 teaspoons active dry yeast (1 Yeast packet) |
| - | | 2 cups whole milk, warmed (105°) |
| - | | 1/2 cup unsalted butter, melted and cooled |
| - | | 1 teaspoon Salt |
| - | | 2 cups all-purpose flour |
| - | | 2 eggs, lightly beaten (large) |
| - | | 2 teaspoons vanilla extract |
| - | | 1/4 teaspoon baking soda |
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