If this looks like too much batter for your family please consider cooking them, cooling the "extras" on a rack, wrapping in clear plastic wrap and freezing. When needed, pull one out and sit right on the oven rack at 400 degrees until it is hot enough for you.
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- 3 1/2 c
- all purpose flour
- 5 tsp
- instant yeast
- 2 c
- whole milk, separated into 1 cup portions
- 1/2 lb
- 2 Tbsp
- 2 tsp
- pure vanilla extract
- 1 tsp
1Heat 1 cup milk until it is lukewarm. Mix in yeast and leave standing.
2Melt butter BUT do not overheat. As soon as it is melted STOP.
3Separate egg yolks from whites. Set aside yolks & beat whites until it looks like snow.
4In a very large bowl, add flour, sugar, vanilla & salt
5Make a hole in the middle of the flour mixture and fill it with the melted butter, milk with dissolved yeast and egg yolks.
6Mix while adding the remaining milk, a little at a time. The amount of milk will be enough to make the batter really thick--think of pancake batter and then make this a bit thicker.
Mix well enough to have no lumps.
7Gently blend the beaten egg whites into the batter and stop mixing.
8Leave the dough/batter to rest and rise at room temperature until the volume doubles or even triples. The minimum wait should be 1 hour, but for the best waffles leave it at least 5 hours or even overnight.
9When ready to cook, be sure waffle iron is VERY hot and sprayed or oiled to prevent sticking.
I think you will agree with me that these waffles are well worth the wait for the rising.