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Mix up the batter the night before and wake up your family with the aroma of fresh cooked waffles.
4 round waffles or 16 squares
Overnight OR 45 minutes
3 to 5 minutes per waffle
2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
3 tablespoons sugar
3/4 teaspoon salt
2 cups very warm milk (120° to 130°F)
1/3 cup butter OR margarine, melted
2 teaspoons pure vanilla extract
Combine flour, undissolved yeast, sugar and salt in a large bowl. Add milk, eggs, butter and vanilla, stirring just until blended. Cover and refrigerate overnight.
Remove batter from refrigerator and stir down batter. Preheat waffle iron and cook waffles according to manufacturer's directions. Serve immediately with your favorite toppings.
Recipe Tip: Instead of an overnight, refrigerator rise, cover and let batter rise in a warm, draft-free place for 45 minutes until doubled.