In a large bowl, combine the flour, yeast, sugar and salt. Add the milk, eggs, butter and vanilla, stirring until just blended. Cover and allow to rise in a warm, draft-free place until batter has doubled, about 45 minutes. Alternatively, you may prepare the batter in advance and store covered in the refrigerator overnight. Bake the batter in a heated waffler per manufacturers directions. VARIATION: California Walnut Waffles Place 1 cup chopped walnuts in a shallow baking pan. Bake at 350 for 5 to 15 minutes or until lightly toasted. Prepare the waffle batter as directed. Pour the batter into the heated waffler and sprinkle with 2 to 4 tablspoons walnuts. Bake per manufacturers instructions. Recipe By : Fleischmans Yeast 1995
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 87 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 396.6mg||122 %|
|Sodium 578.2mg||20 %|
|Potassium 180.5mg||5 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 40.3g|
|Protein 15.4g||22 %|
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Calories per serving: 318
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