1 Tbsp. Instant Yeast
½ Cup Warm Water
2 Cups Warm Milk
1 tsp. Sugar
1 Stick Butter-melted
2 Egg Yolks
2 Cups All Purpose Flour
1 tsp. Salt
2 Egg Whites
In a large mixing bowl, whisk together the yeast, warm water, warm milk, sugar, melted butter and egg yolks until smooth.
Sift the flour, salt and baking powder. Add the flour mixture to the liquid ingredients and mix just until smooth.
Let batter sit at room temperature about 1 hour or until it rises slightly and becomes frothy.
The batter can also be refrigerated overnight instead of leaving it out at room temperature and can be finished the next morning.
Preheat waffle irons. Whip the egg whites until stiff. Fold the whites into the batter until thoroughly mixed.
Cook the waffles in the greased, preheated waffle iron according to manufacturers instructions.
Serve with whipped butter and maple, or seasonal fruit and whipped cream... or ice cream! Enjoy
Lincoln Culinary Institute’s Website: www.lincolnculinary.com