Yeast Waffles

Wonderful waffles! The batter improves each day and will keep up to a week (if it lasts that long!) refrigerated. I usually mix the batter at least two days before I plan to use it. I originally got this recipe from the aunt of a dear friend over 15 years ago. They're yummy topped with sliced strawberries, blueberries, and whipped cream! Prep time does not include overnight chill time.

• Ready In: 22 mins
• Yields: 20 waffles

Ingredients

• 2  eggs, slightly beaten
• 1  teaspoon salt
• 1  tablespoon sugar
• 1⁄2 cup  vegetable oil
• 2  cups  warm milk
• 1 (1/4ounce) package  yeast, dissolved in
• 1⁄4 cup water
• 3 1⁄4 cups flour

Directions

1. Mix eggs, salt, sugar and oil in a large bowl.
2. Heat milk to lukewarm.
3. Sift flour into bowl and add warm milk and yeast dissolved in water; mix well.
4. Cover and refrigerate overnight.
5. Heat waffle maker according to instructions and make waffles.
6. One cup batter makes four waffles.