Ingredients
- 1/2 cup water, lukewarm
- 2 1/3 tsp (1 package) active dry yeast
- 2 cups milk, lukewarm
- 1/2 cup (8 tbs) (4 oz) butter, melted
- 1 tsp salt
- 1 tsp sugar
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 2 eggs
Steps
- Put the water in a mixing bowl (large enough for the batter to double in volume when it rises) and sprinkle in the yeast. Let proof about 5 minutes.
- Add the milk, butter, salt, and flour and beat well until completely free of lumps.
- Cover the bowl and let sit overnight, 8 to 12 hours. The mixture will rise and fall again.
- Just before baking, beat in the eggs and baking soda.
- Bake in a heated waffle iron, using about 1/2 to 3/4 cups of batter per waffle or according to the capacity of the iron. Bake until golden and crisp.
Serve with maple syrup.
Storage Instructions
The batter will keep several days in the refrigerator.