Raised Waffles

Here is the best waffle recipe I have come upon. Crisp, light, and endlessly edible, Marion Cunningham knows what she is talking about. Make sure to give yourself plenty of time to make these. Although the recipe is not a difficult or testy one, the batter needs to rise overnight .

From The Breakfast Book, makes about 8 waffles

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

Use a rather large mixing bowl, as the dough will double in size during the rising process. Put the water in the mixing bowl and stir in the yeast. Let stand and dissolve about 5 minutes.

Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth. Cover the bowl with plastic wrap and leave overnight at room temperature.

The next morning, just before cooking the waffles, beat in the eggs. Add the baking soda, stirring until well blended. The batter will be very thin. Pour 1/2 to 3/4 cup of batter into a very hot waffle iron. Bake the waffles until crisp and golden.

Any unused batter will keep for several day in the refrigerator.