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Belgian Wafflesbreakfast 1 pkg yeast, dry 2 cup milk; lukewarm 4 eggs; separated 1 teaspoon vanilla 2 1/2 cup flour, sifted 1/2 teaspoon salt 1/2 cup butter 1 tablespoon sugar Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, sugar and salt; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into the mixture. Let stand in a warm place about 45 minutes until mixture doubles in bulk. Use 7/8 cup mix per waffle. Source: Lee Sperry
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