Need to try!

WAFFLES - SINGLE BATCH

1 package (2 1/4 teaspoons) active dry yeast

½ cup warm water (115 F)

2 cups warm whole milk (115 F)

¼ lb. (1 stick) or less butter, melted

1 teaspoon sugar

1 teaspoon salt

2 cups bleached all-purpose flour (250 g)

2 large eggs

1/4 tsp baking soda

1. Sprinkle the yeast on warm water in a very large mixing bowl and let stand for 5 minutes.

2. Add the milk, butter, sugar, salt, and flour and beat until smooth. (A hand beater does this well.)
3. Cover the bowl with plastic wrap and let stand overnight. In warmer climates, refrigerate; in an air-conditioned house around 70 F or cool climate, leave at room temperature.

4. When ready to cook the waffles, beat in the eggs and baking soda. The batter is very thin, and most waffle irons will need 1/2 to 3/4 cup batter. Bake in a hot waffle iron. Serve immediately.

This batter will keep for several days in the refrigerator.

For an even crisper, browner surface, add 2 tablespoons corn syrup.