World Class Waffles

This little piece of paper had a home in my waffle maker for years. I'm surprised I didn't lose it. Recently it's been on my fridge. I don't recall where I clipped it from, but it has the phone number for Fleischmann's so I'd guess it was an ad for their yeast.
Anyway, it makes really excellent waffles.

2 1/4 c flour
3 Tbsp sugar
1 pkg instant yeast
3/4 tsp salt
2 c milk
3 eggs
1/3 c melted butter or canola oil
2 tsp vanilla

Mix dry ingredients together. Mix wet ingredients together, then add the wet to the dry and stir.
Let rise in the fridge overnight or in the oven with the light on for about 45 minutes to an hour.
Give it a good stir and bake in a hot waffle iron until golden.

My mom has made white sauce for waffles without a recipe since I was a kid. (about a hundred years) I can't make it nearly as well as she can, but here's the basic gist;
Warm up about 2 cups of milk with 3-4 Tbsp of butter on medium-low heat in a small saucepan. Mix 2 Tbsp flour and 2 Tbsp sugar in a small bowl or coffee cup and slowly add to the hot milk, stirring constantly. Continue to cook over medium-low heat, stirring, until it's thick.

Today I made a clean-out-the-freezer topping for my waffles of about half a cup of chopped rhubarb, about a cup of cranberries and about a quarter cup of brown sugar. I threw that in a small pot with a splash of water-just enough so that it didn't burn, then put it on medium heat while the waffle batter was rising, then while I was cooking them.