Weekend Waffles

Ingredients

• 2 1/4 cups all-purpose flour
• 1 package RapidRise or active yeast*
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup warm milk (105 degrees F to 115 degrees F)
• 3 large eggs
• 3 tablespoons butter, melted, or vegetable oil
• 2 teaspoons vanilla extract

Instructions

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

Notes

* To use active dry yeast, dissolve yeast in 1/4 cup warm water (105 degrees F to 115 degrees 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.