Belgian Waffles

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