This version of Raised Waffles is from Betty Crocker"s Cookbook published in 1971.

Raised Waffles

1 pkg. active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 3/4 cups lukewarm milk (scalded then cooled)
2 Tbsp. sugar
1 tsp. salt
3 eggs
1/4 cup butter or margarine, softened
2 cups Gold Medal flour*

In large mixer bowl, dissolve yest in warm water. Add remaining ingredients; beat until smooth. Cover; let rise in warm place 1 1/2 hours. Stir down batter. Cover again; refrigerate 8 to 12 hours.

Stir down batter. Pour from cup or pitcher onto center of hot waffle iron. Bake 5 minutes or until steaming stops. Remove waffle carefully.

About eight 7-inch waffles.

*If using self-rising flour, omit salt.