Overnight Yeast Waffles (148)

Whip up this crowd-sized batch of batter the night before your big brunch. In the morning, it’s quick and easy to turn out enough waffles for the whole crew. What a delicious way to get the party started! —Mary Balcomb, Florence, Oregon

INGREDIENTS

1	package active dry yeast
1/2	cup warm water (110° to 115°)
1	tsp sugar
2	cups warm fat-free milk (110° to 115°)
2	eggs, separated
2	Tbsp butter, melted
1	Tbsp canola oil
1 3/4	cups all-purpose flour
1	tsp salt

INSTRUCTIONS

1.	In a large mixing bowl, dissolve yeast in warm water.
2.	Add sugar; let stand for 5 minutes.
3.	Add the milk, egg yolks, butter, and oil (refrigerate egg whites).
4.	Combine flour and salt; stir into the milk mixture.
5.	Cover bowl and refrigerate overnight.
6.	Let egg whites stand at room temperature for 30 minutes.
7.	In a small mixing bowl, beat egg whites until stiff peaks form.
8.	Stir batter; fold in egg whites.
9.	For each waffle, pour the batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.