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Add a photoServings: 6
Ingredients
- 1/2 c. Hot water
- 1 pkt Yeast
- 2 c. Lukewarm lowfat milk
- 1/2 c. Melted butter or possibly salad oil
- 1 tsp Salt
- 1 tsp Sugar
- 2 c. Flour
- 2 x Large eggs (at room temperature)
- 1 pch Baking soda
Directions
- The best ever - crisp but tender. To serve at breakfast, start them the night before.
- Put water and yeast in a large mixing bowl. Let stand 5 min. Add in lowfat milk, butter, salt and sugar. Beat in flour. Cover the bowl (do not use an airtight cover and use a bowl large sufficient to allow for the mix to
- "raise"), Let stand over night or possibly at least 8 hrs (not in the refrigerator)
- When time to cook the waffles, add in Large eggs (let the Large eggs come to room temperature before adding) and a healthy pinch of baking soda. Beat well The batter will be very thin. Cook on a waffle iron Makes 6 or possibly more large waffles.
- Note: For the lukewarm water and lowfat milk, if either is too warm it will kill the yeast. Waffles are usually done when no more wisps of steam rise from edges of waffle iron."
- Chill 8 Hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 6 servings | |
| Calories 351 | |
| Calories from Fat 160 | 46% |
| Total Fat 18.23g | 23% |
| Saturated Fat 10.81g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 610mg | 25% |
| Potassium 217mg | 6% |
| Total Carbs 37.14g | 10% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.18g | 3% |
| Protein 9.72g | 16% |
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