Recipe for cooking weekend waffles

Breakfast Recipes :: Waffles, Pancakes and French Toast

Weekend Waffles

2 1/4 c. flour
1 pkg. RapidRise® or active yeast
3 Tbsp. sugar
1 tsp. salt
1 c. warm milk (105 degrees F to 115 degrees F)
3 lrg. eggs
3 Tbsp. melted butter, or vegetable oil
2 tsp. vanilla extract or flavoring

In a lrg. bowl, combine flour, yeast, sugar and salt. Add warm milk, eggs, butter and vanilla extract or flavoring, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 mins.. Or cover and refrigerate overnight. Bake batter in heated waffle iron. Serve with your favorite toppings.

NOTE: To use active dry yeast, dissolve yeast in 1/4 c. warm water (105 degrees F to 115 degrees F). Reduce milk in recipe to 1 3/4 c.. Prepare batter as directed above, adding dissolved yeast along with milk.

Pancakes
Prepare waffle batter using 1 egg and 1 3/4 c. warm milk. Cover and let rise (or refrigerate overnight). Cook pancakes on oiled griddle over med. heat.