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Prep Time: 15 Minutes Cook Time: 1425 Minutes |
Ready In: 1440 Minutes Servings: 10 |
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This is a redone recipe from Cooking Light...they are fabulous...! Ingredients:
1 (1/4 ounce) package active dry yeast |
1/2 cup warm water (110*-115*) |
1 teaspoon granulated sugar |
2 cups warm nonfat milk (110*-115*) |
2 eggs, seperated |
2 tablespoons butter, melted |
1 tablespoon canola oil |
1 3/4 cups all-purpose flour |
1 teaspoon salt |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water.
2. Add sugar and let stand for 5 minutes.
3. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine the flour and salt; stir into milk mixture.
4. Cover and refrigerate overnight.
5. Let egg whites stand at room temperature for 30 minutes.
6. In a small mixing bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
7. For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron. Bake according to manufacture's directions until golden brown.
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