Title: Raised Waffles
Categories: Breakfast
Yield: 4 Servings
| 1/2 | c | WARM WATER |
| 1 | pk | DRY ACTIVE YEAST |
| 2 | c | MILK, WARMED |
| 1/2 | c | BUTTER, MELTED |
| 1 | ts | SALT |
| 1 | ts | SUGAR |
| 2 | c | FLOUR |
| 2 | | EGGS |
| 1/4 | ts | BAKING SODA |
PLACE WARM WATER IN A LARGE BOWL (BATTER WILL DOUBLE IT'S ORIGINAL VOLUME).
SPRINKLE YEAST IN WATER. LET STAND FOR 5 MINUTES. ADD WARM MILK, BUTTER
SALT, SUGAR AND FLOUR. BEAT UNTIL SMOOTH AND BLENDED WELL. COVER BOWL WITH
PLASTIC WRAP AND LET STAND AT ROOM TEMPERATURE OVERNIGHT. JUST BEFORE
COOKING WAFFLES, BEAT IN EGGS. ADD BAKING SODA AND STIR UNTIL WELL MIXED.
BATTER WILL BE THIN. POUR INTO VERY HOT WAFFLE IRON (1/2 CUP TO 3/4 CUP
BATTER) AND BAKE UNTIL WAFFLE IS GOLDEN AND CRISP. REPEAT WITH REMAINING
BATTER. NOTE: BATTER WILL KEEP IN REFRIGERATOR FOR SEVERAL DAYS.