1/2 c. warm water (105 to 115 degrees)
1 pkg. dry yeast
2 c. warm milk
1/2 c. butter, melted
1 tsp. salt
1 tsp. sugar
2 c. flour
1 egg
1/4 tsp. baking soda

Pour warm water into 3 quart mixing bowl. Sprinkle yeast over water. Stir and let stand 5 minutes or until dissolved. Stir well. Add milk, butter, salt, and sugar. Mix well. Gradually add flour, mixing until smooth and blended. Cover bowl with plastic wrap and let stand overnight at room temperature. Just before cooking, beat in eggs, then baking soda. Mix well. (Batter will be thin.) Prepare waffle iron. Bake waffles until steaming stops and waffles are golden brown. For pecan waffles, sprinkle a handful of toasted pecan pieces over batter in waffle iron closing lid. Or serve with fresh berries and whipped cream. Yields 4 waffles.