1/2 c. warm water (110-115 degrees)
1 pkg. active dry yeast
1 tsp. sugar
2 c. lukewarm milk (we use skim)
1/2 c. (1 stick) unsalted butter, melted & cooled
1 tsp. salt
2 c. unbleached flour
2 lg. eggs (we use 1 yolk, lightly beaten + 2 whites)
Pinch of baking soda

The night before, combine the water, yeast, and sugar in a large mixing bowl. Let stand 5 minutes for the yeast to dissolve. Add the milk, butter, salt and flour. Stir until smooth. Cover the bowl with plastic wrap and let sit overnight at room temperature. The next morning, heat waffle iron according to manufacturers' instructions. Beat eggs with the baking soda and add to the batter, stirring until well mixed. Pour enough of the batter onto the hot iron to cover and cook until crisp and golden. Delicious! Repeat process until batter is used. Serve with favorite toppings. Makes 6 large waffles.