These are not the waffles Americans eat for breakfast, but a hearty snack or dessert to be long remembered.
1 package active dry yeast
2-1/2 cups lukewarm milk
3 cups flour
1/4 cup sugar
1/8 teaspoon salt
2 egg yolks
1 teaspoon vanilla extract
7 tablespoons shortening, melted and cooled
2 egg whites
Confectioners' sugar, for dusting
2 cups fresh strawberries, hulled and sliced
1 cup heavy cream, whipped
Sprinkle yeast over 1/2 cup warm milk in a large mixing bowl, then stir together to blend. Let sit 5 minutes.
Pour in the remaining milk and stir in flour, sugar, and salt, mixing until smooth. Stir in egg yolks, vanilla extract, and shortening. Cover bowl with a damp kitchen towel and set to rise in a warm, draft-free place, about 30 minutes. Preheat a waffle iron. Beat egg whites until stiff. Stir down yeast batter and gently fold in beaten whites. Bake batter, 1-1/2 cups at a time, about 5 minutes in waffle iron. Try not to open iron until waffle is done. Serve waffles hot, dusted with confectioners' sugar and piled high with strawberries and whipped cream.