Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)1 teaspoon sugar2 cups warm fat-free milk (110° to 115°)2 large eggs, separated2 tablespoons butter, melted1 tablespoon canola oil1-3/4 cups all-purpose flour1 teaspoon salt
Preparation
In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, egg yolks, butter and oil (refrigerate egg whites). Combine flour and salt; stir into milk mixture. Cover and refrigerate overnight.
Let egg whites stand at room temperature for 30 minutes. In a small bowl, beat egg whites until stiff peaks form. Stir batter; fold in egg whites.
For each waffle, pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer’s directions until golden brown.
