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1. In a small bowl sprinkle the yeast and a pinch of sugar over ½ cup of the lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to blend the yeast and milk thoroughly.
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2. Set the bowl in a warm, draft-free place such as an unlighted oven for about 5 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
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3. Sift the flour, the remaining sugar and the salt into a deep mixing bowl. Pour in the yeast mixture and the remaining 2 cups of lukewarm milk, and with a large spoon stir until the batter is smooth.
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4. Then thoroughly stir in the egg yolks, vanilla and the butter. Cover the bowl loosely with a kitchen towel and set it aside to rest in the warm, draft-free place for 30 minutes.
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5. Following the manufacturers' directions, preheat a waffle iron (approximately 6 by 11 inches) to moderate. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
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6. Stir the batter with a rubber spatula, add the egg whites and fold them into the batter gently but thoroughly.
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7. Pour 1½ cups of the batter into the center of the hot waffle iron. Reduce the heat to moderately low, close the iron, and bake for 5 minutes, or until the steaming stops and the waffle is golden brown on both sides.
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8. You can peek at the waffle to check its color after 3 minutes or so, but do not open the cover earlier or the wafflemay stick to the grid.
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9. Serve at once, sprinkled with confectioners' sugar and accompanied by separate bowls of whipped cream and strawberries.
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