We made about 6 waffles, but we probably could’ve made another 6 with all the batter that was left.
The waffles were delicious, although the batter was pretty thick. We just served them with syrup and butter, but next time we’ll get some fruit toppings and cool whip.
1 package active dry yeast
1/4 c warm milk (about 110 degrees)
3 egg yolks
2 3/4 c warm milk
3/4 butter, melted and cooled to lukewarm
1/2 c sugar
1 1/2 t salt
2 t vanilla extract
4 c flour
3 egg whites
In a separate bowl, whisk together egg yolks, 1/4 c of milk and melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 c milk alternately with the flour, ending with the flour.
Beat the egg whites until the form soft peaks, and fold into the mixture. Cover bowl tightly with plastic wrap, and let it rise in a warm place for about 1 hour. Batter will almost double in size.