3 tablespoons sugar

1 pkg. rapid-rise yeast

3/4 teaspoon salt

2 cups warm milk (105 to 115 deg.)

3 large eggs

1/3 cup butter or margarine, melted

2 teaspoons vanilla extract

 

In a large bowl, combine all ingredients in the order listed; mix just until blended.  Cover, let rise in warm, draft-free place until doubled, about 1 hour.  Or cover and refrigerate overnight, if desired.  Stir down batter; bake in hot waffle iron until steaming stops and waffles are golden brown.  Serve immediately with your favorite topping.

 

*Variations:  For feather-light waffles, separate eggs.  Beat yolks lightly with fork; add as directed for whole eggs.  Cover and reserve egg whites in refrigerator.  Immediately before cooking waffles, beat egg whites with electric mixer until stiff, but not dry; fold gently into batter.

 

For spiced waffles, stir in 1 teaspoon ground cinnamon or ground cardamom or 1/2 teaspoon ground nutmeg.

 

Makes 3-4 round waffles.