Please follow the directions carefully!

Heat 1/2 of the water to lukewarm, 105-110 degree F. Dissolve the yeast in the water with a pinch of the sugar from the recipe. Stir a bit. Let stand 5 to 10 minutes, until the mixture starts to foam.

Put the flour and salt into a large bowl; stir to blend and set aside. Add the 3 egg yolks and one egg white to the yeast mixture. (Be sure to reserve 3 egg whites for later) Stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla to the yeast mixture and stir until smooth. Now stir the liquid mixture into the reserved flour mixture and beat until the mixture is smooth.

Whip your egg whites until stiff peaks form. If you have a solid copper bowl, use that. Making sure that your bowl is clean and that your egg whites have set for 20 minutes before beating is all that is necessary to ensure to best whipped egg whites if using a solid copper bowl. If you don''t have a copper bowl, use a very clean bowl that is chilled. Have your beaters or whisk chilled, and your eggs at room temperature. You may want to add a little cream of tartar for stability. Start beating slowly and increase speed. Stiff peaks will stand up when the beaters or whisk is lifted. Use your egg whites immediately when they are finished. Carefully fold them into the other mixture. Now your batter will need to sit for one hour, stirring every 15 minutes. Please note that this batter grows! Use a very large bowl, and be sure to stir, or you may have an major mess on your hands. After an hour your batter is ready. I believe you need a Belgian Waffle maker to really appreciate how great these are. Try them with strawberries and whipped cream. Even frozen yogurt and chocolate sauce is very good.