2 quarts and one pint of liquid (half mineral water, half full milk) (2,5 liter)
2/3 ounce of yeast (20 gram)
1 lb of flour (1/2 kg)
5 oz of diary (cream) butter which you melt in a bain-marie (a "double" boiler)(150 g)
1 spoon of (salad) oil
3 or 4 eggs, depending on their size
4 oz of sugar (100 gram)
a pinch of salt

Heat the liquid up until it is tepid. Take a cup of it apart and let the yeast dissolve in it. Sift the flour into a bowl; sprinkle the salt at the edge of the flour and make a hole in the middle, where you pour the dissolved yeast and the melted butter.

Add the egg yolks, the sugar and the remaining liquid in the hole. Knead the mass from the inside out until you have a homogeneous dough. If necessary, dilute it with a little additional liquid.

The dough should be not so liquid as for pancakes. Whisk the egg whites and scoop them carefully with a slice through the tough.

Cover the dough and leave it to rise in a heated place (if in Winter) until the volume has doubled.

Pour some dough unto the heated and greased iron. Close the iron immediately and bake the waffle until it becomes golden brown.

Submitted by: Mariusz Woloszyn