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Listed in: VINTAGE - FLEISHMANN'S YEAST / Griddle Cakes
Waffles make a most tempting breakfast dish. Served crisp and piping hot, with plenty of fresh butter and thick golden honey or maple syrup, they're food for an epicure.
1 cake Fleischmann's Yeast
2 cups milk, scalded and cooled
1 tablespoonful sugar
1 tablespoonful lard or butter, melted
2-1/2 cups sifted flour
1 teaspoonful salt
2 eggs
Dissolve yeast and sugar in lukewarm milk. Add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth. Cover and set aside to rise in a warm place, free from draft, for about one hour.
When light, stir well. Have waffle irons hot and well greased. Fill the cool side. Brown on one side, turn the iron and brown on the other side. If batter is too thick, the waffles will be tough.
If wanted for over night, use one-fourth cake of yeast and an extra half teaspoonful salt. Cover and keep in a cool place.
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