Weekend Waffles

2 1/4 cups flour
1 package RapidRise or active yeast
3 tablespoons granulated sugar
1 teaspoon salt
1 cup warm milk (105 degrees F to 115 degrees F)
3 large eggs
3 tablespoons butter, melted, or vegetable oil
2 teaspoons vanilla extract

In a large bowl, combine flour, yeast, sugar and salt. Add warm milk, eggs, butter and vanilla extract, stirring just until blended. Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes. Or cover and refrigerate overnight. Bake batter in heated waffle iron. Serve with your favorite toppings.

NOTE: To use active dry yeast, dissolve yeast in 1/4 cup warm water (105 degrees F to 115 degrees F). Reduce milk in recipe to 1 3/4 cups. Prepare batter as directed above, adding dissolved yeast along with milk.

Pancakes:
Prepare waffle batter using 1 egg and 1 3/4 cup warm milk. Cover and let rise (or refrigerate overnight). Cook pancakes on oiled griddle over medium heat.