Yield: depends on the size/shape of your waffle iron.
Mine makes about 8 - 10.
Ingredients
½ cup warm water
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
2¼ tsp. active dry yeast (I use instant – either is fine)
2 cups whole milk, warmed
8 tbsp. unsalted butter, melted and cooled slightly
1 tsp. salt
1 tsp. sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
¼ tsp. baking soda
Directions
The night before:
1. Combine the water and yeast in a large mixing bowl. (If using active dry yeast, let stand to dissolve 5 minutes before proceeding.)2. Add the milk, butter, salt, sugar and flour to the bowl. Whisk until well blended and smooth (you can also use an electric mixer.) Cover the bowl with plastic wrap and let stand at room temperature overnight.
When you are ready to make the waffles:
1. Preheat the waffle iron. Preheat the oven to 200˚ F and place a plate in the oven.
2. Just before making the waffles, whisk the eggs and baking soda into the batter until smooth. The batter will be very thin.
3. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden.
4. Transfer finished waffles to the warmed plate in the oven while you cook the rest of the batter. Top as desired with butter, syrup, etc.
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