Yeast Waffles

I got this recipe decades ago, when I was in college, My aunt gave me a recipe book of collected recipes of the women of Lubbock Christian College. Since the name has changed to Lubbock Christian University, you can guess how long ago that had to be.

These are the best waffles I have ever had. Point blank. No more needs to be said.

Stir together these dry ingredients. I do it in a large pitcher.

• 3 cups flour (any kind except self-rising)
• 1 Tbsp white granulated sugar
• 1 tsp salt
• 1 pkg yeast (about 1 Tbsp) - use more if you are in a hurry
• 2/3 c powdered milk (note that you can leave this off if you substitute half of the water with milk)

Add the liquid ingredients:

• 3 c warm water
• 1/2 c salad oil (any liquid oil similar to corn oil, peanut oil, olive oil, though each may add a bit of different taste)
• 2 eggs beaten

Mix together by hand. I stir it up with a wooden spoon. No need to get all the lumps out. In fact, its better not to. The waffles will be somewhat lighter if you stir less.

Thin to desired consistency at this point, or you can wait until just before you pour the batter into the waffle iron.

Let it rise

1. In the refrigerator, covered overnight.
2. Or on the countertop, covered, for an hour or more (depends on the air temperature)

Cook as any waffle.