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“Very old recipe used cake yeast in original. There was no sugar in the original recipe but I like it better with vanilla and sugar. it raises like crazy put in big bowl. its very light and fluffy and doesnt hold well ,so serve immediately You can make this and refrigerate overnight which is probably how they did it. Let it rise once or twice, stirring down each time before putting in refrigerator is what it says. Put the eggs in the next day. Take out of the refrigerator 30 minutes before you start to get batter fluffy again. It says serve with applesauce or crushed berries. It is awesome with real maple syrup. The batter sticks on the waffle iron so butter or Pam the iron.they do NOT make good pancakes”
2hrs 10mins

Ingredients Nutrition

  • 1 tablespoon yeast
  • 1 12 cups milk, warm
  • 12 cup water
  • 2 tablespoons honey
  • 12 cup butter
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 14 cups wheat flour
  • 12 cup wheat bran
  • 1 teaspoon salt
  • 3 egg yolks
  • 3 egg whites, beaten stiff


  1. Proof the yeast in warm milk, water, and honey.
  2. Add butter, sugar, and vanilla.
  3. Add wheat flour, wheat bran, and salt.
  4. Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk.
  5. Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.

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