1 1/4-ounce package active dry yeast
3 cups warm milk
3 egg - separated
3/4 cup butter
2/3 cup sugar
2 teaspoons vanilla extract
1 and 1/2 teaspoons salt
4 cups all-purpose flour
The milk should be 110 degrees for best results.
In a small bowl or cup, dissolve the yeast in a 1/4 cup of the warm milk. Let it stand until it's creamy - about 10 minutes.
Melt the butter in a sauce pan (or in the microwave on low). Remove from heat and let it set until it's about the same temperature as the milk.
In a large bowl, beat the egg yolks. Add 1/4 cup of warm milk and the melted butter and mix well. Stir in the yeast mixture, sugar, vanilla and salt.
Stir in the flour alternately with the remaining milk.
In a separate bowl (preferably glass), beat the egg whites until soft peaks form. Gently, fold the egg whites into the batter.
Cover the bowl tightly with plastic wrap and let the batter rise for 1 hour.
Cook according to the manufacturer's instructions for your waffle iron (be sure to preheat the iron before making any waffles)