The old fashioned way of making waffles. Make the batter the night before. In the morning, just add a few ingredients, and you're rewarded with waffles that cook in half the time.
- 1/2 cup warm water
- 1 package dry yeast
- 2 cups warm milk
- 1/2 cup melted butter
- 1 tsp salt
- 1 tsp sugar
- 2 cups flour
- 2 eggs
- 1/4 tsp baking soda
The batter will be thin. Pour 2/3 - 1 cup into a hot iron, cook about 3 minutes, and serve immediately. If you are making several in advance, place, unstacked, on a wire cooling rack in a warm oven to keep them crisp.
- In a big bowl sprinkle the yeast into the water and let stand 5 minutes.
- Add the milk, butter, salt, sugar and flour
- Beat until smooth (electric beaters are fine) then cover and leave overnight at room temperature to rise.
- Just before cooking, lightly beat the eggs and baking soda in a separate bowl, then add and mix well.
The unused batter lasts well for several days in the fridge.