Belgian Waffles II Recipe

Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Stir together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly.

Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until doubled in bulk. Use 7/8 cup mix per waffle (depends on the iron).