2 1/3 c. lukewarm water
1 pkg. yeast
3/4 c. dried milk solids
1/3 c. melted butter
1 tsp. salt
3 c. flour
2 eggs
1/2 tsp. baking soda

Dissolve yeast in warm water. Add milk solids, salt, butter and flour. Mix thoroughly with rotary beater until batter is smooth. Cover and let set at room temperature overnight. When ready to bake, add eggs and soda, beating well.

Makes 8-10 waffles.

This batter will keep in the refrigerator 2 or 3 days if placed in a covered jar or container. A half teaspoon of sugar can be added and the yeast will keep fermenting.