Marion Cunningham's Raised Waffles

 The waffles pictured were made with whole wheat flour.  I prefer white flour for this recipe; however whole wheat has its charm.

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

Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/4 to 3/4 cup batter into a very hot waffle iron (my waffle iron only holds about 1/4 cup of batter). Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

Note:  I just throw all the ingredients together and pop in the fridge overnight.  Works just as well and doesn't require you to do anything the next day aside from giving the batter a thorough stir and cooking the waffles.

Source:  Adapted recipe from The Cake Bible by Rose Levy Beranbaum