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Ingredients
2 1/4 Cups flour
1 Package Rapid Rise� or active yeast
3 Tablespoons granulated sugar
1 Teaspoon salt
1 Cup warm milk (105�F to 115�F)
3 Large eggs
3 Tablespoons butter, melted, or vegetable oil
2 Teaspoons vanilla extract
Instructions
In a large bowl, combine flour, yeast, sugar and salt. Add warm milk, eggs, butter and vanilla extract, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. 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 cup warm water (105�F to 115�F). Reduce milk in recipe to 1 3/4 cups. Prepare batter as directed above, adding dissolved yeast along with milk.
Pancakes
Prepare waffle batter using 1 egg and 1 3/4 cup warm milk. Cover and let rise (or refrigerate overnight). Cook pancakes on oiled griddle over medium heat.