Belgian Waffles

Directions

1. 1
   Sprinkle yeast over milk; stir to dissolve.
2. 2
   Beat egg yolks; add to yeast mixture with vanilla.
3. 3
   Add dry ingredients.
4. 4
   Stir in melted butter.
5. 5
   Beat egg whites until stiff; fold into batter.
6. 6
   Let mixture stand in warm place until mixture doubles in bulk.
7. 7
   Use 3/4 to 1 cup batter per waffle.
8. 8
   Batter keeps well in refrigerator for a week.
9. 9
   Good with strawberries and whipped cream.