1 pk Yeast, dry
2 c Milk — lukewarm
4 Eggs — separated
1 t Vanilla
2 1/2 c Flour, sifted
1/2 ts Salt
1/2 c Butter
1 tb Sugar
Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Sift together flour, sugar and salt; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into the mixture. Let stand in a warm place about 45 minutes until mixture doubles in bulk. Use 7/8 cup
mix per waffle. Source: Lee Sperry