The overnight rise gives these yeast waffles just the right amount of fermentation for the best flavor. Add the eggs and baking soda just before cooking the waffles.
- Pour the warm water into a large mixing bowl and sprinkle with the active dry yeast. Let the yeast mixture stand for about 5 minutes, until the yeast has dissolved.
- To the yeast mixture add the warm milk, melted butter, salt, sugar and flour; whisk until the batter is well-blended and smooth. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature.
- Just before cooking the waffles, add the eggs and beat until well blended. Add the baking soda, and stir until well mixed - the batter will be thin.
- Pour batter into sections of a very hot waffle iron.
- Cook the waffles until they are golden brown (see tips, below).
- Store leftover waffles in the refrigerator or freezer (see below).
- These days, most waffle irons are electric, with a nonstick coating and built-in thermostat. The coating makes it easy to remove the waffles, but special care should be taken to keep from scratching the cooking surface. Use silicone utensils or ones made specifically for nonstick cookware. Removable plates are a convenience when it comes to cleaning, but always follow the manufacturers' directions for cleaning and cooking with your appliance.
- If your waffle iron doesn't have an indicator light, here's an easy way to tell when it's ready for the batter. Put a little water inside the waffle iron before you begin heating. When the steaming stops, the waffle iron is ready for the batter.
- How do you tell if the waffles are done? Again, watch the steam coming from the iron - when the batter stops steaming, the waffles should be done.
Let the waffles cool completely; put them in a zip-close food storage bag and store in the refrigerator for up to 3 days. To freeze, wrap in foil and seal in a freezer bag for up to 3 months.
"The waffles have a slight tangy/yeasty flavor, which was flavorful. The texture is extra light and crispy, not at all heavy, like some pancakes and waffles that can stick in your craw going down. No sir, these are easy to eat in great quantity!" Beck