Super light waffles - whip up the batter the night before
1 pkg. active dry yeast
5 c. all-purpose white flour
1/2 c. sugar
1 tsp. salt
2 tsp. baking soda
1 qt. buttermilk
3/4 c. butter, melted
4 eggs

In a large bowl, combine yeast, flour, sugar, salt and baking soda. Stir in buttermilk and butter. Add eggs, one at a time, mixing well so that batter is well blended. Cover with plastic wrap and store in refrigerator overnight.

When ready to make, bake waffles in waffle iron according to manufacturer's instructions. Place baked waffles in a single layer directly on oven racks in a 300 degree oven for at least 5 minutes or until ready to serve.

To store, cool waffles completely on wire racks, wrap and freeze for up to one month. Reheat waffles in toaster without thawing.