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Ingredients
- 2 1/4 cups all-purpose flour
- 1 package (1/4-ounce) yeast rapid rise
- 1/4 cup warm water (to dissolve yeast) 105 to 115 degrees F
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 3/4 cups (14-ounces) warm milk 105 to 115 degrees F
- 3 large eggs
- 3 tablespoons butter melted
- 2 teaspoons vanilla extract
Preparation
Step 1
(NOTE: for a ready, quick mix use Bisquick and follow box directions for pancakes and waffles.)
The night before serving:
In large bowl, combine flour, dissolved yeast (follow yeast directions below) sugar and salt. Add warm milk, eggs, butter and vanilla, 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 according to manufacturer's instructions. Serve with your favorite topping.
*Yeast directions: dissolve yeast in the 1/4 cup warm water-takes about 5 minutes.
PANCAKES: prepare waffle batter except use 1 egg and 1 3/4 cups warm milk. Cover and let rise(or refrigerate overnight). Cook pancakes on oiled griddle or skillet over medium heat.
Yield: 20 (4-inch) pancakes.