Ingredients

1 ounces fresh cake yeast or 2 packages active dry yeast

3 cups milk, warmed to 100 F

3 large egg yolks

12 tablespoons (1.5 sticks) unsalted butter, melted and cooled to lukewarm

1/2 cup sugar and 1 teaspoon vanilla extract (combined)

Pinch of salt

4 cups all-purpose flour

3 large egg whites, beaten to soft peaks

For Serving:

Confectioner’s sugar

Unsalted butter at room temperature

Whipped cream

Sliced fresh fruit

Preparation

  1. In a small bowl, dissolve the yeast in 1/2 cup of the lukewarm milk

  2. In a large, deep mixing bowl (the dough will double or triple in volume), whisk the egg yolks with ½ cup of the remaining milk and the melted butter and margarine. Add the yeast mixture, sugar, and salt.

  3. Gradually add the flour to the batter by sifting it in. Alternate additions of flour with the remaining 4 ½ cups milk. Stir with a wooden spoon after each addition.

  4. Fold in the beaten egg whites.

  5. Cover with a clean towel and put in a warm place. Let rise for 1 hour. The batter should double or even triple in volume.

  6. Bake the waffles in a hot waffle iron.