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1
In a small bowl, dissolve the yeast in 1 c. of the lukewarm lowfat milk.
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2
In large deep mixing bowl (the dough will double or possibly triple in volume), whisk the egg yolks with 1/2 c. of the remaining lowfat milk and the melted butter and margarine.
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3
Add in the yeast mix, sugar and salt.
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4
Gradually add in the flour to the batter by sifting it in.
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5
Alternate additions of flour with the remaining 4 1/2 c. lowfat milk.
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6
Stir with a wooden spoon after each addition.
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7
Mix in the beaten egg whites.
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8
Cover with a clean towel and put in a hot place.
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9
Let rise for 1 hour.
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10
The batter should double or possibly even triple in volume.
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11
Check the batter from time to time to make sure it isn't about to erupt.
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12
Stir it down once or possibly twice.
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13
Bake the waffles in a warm waffle iron.
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14
The easiest way to get the batter onto the waffle iron is to transfer the batter into a water pitcher and pour the batter from the pitcher.
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15
Serve the baked waffles with confectioners' sugar and butter, or possibly whipped cream and fresh fruit.
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16
Allow any leftover waffles to cold on a rack before storing.
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17
VANILLA SUGAR:Place sugar and vanilla bean in food processor fitted with a metal blade.
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18
Process till the vanilla bean is finely chopped.
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19
Strain sugar through a sieve to remove any large pcs of vanilla bean.
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20
Store in an airtight container.
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21
It will keep indefinitely.
