Note: I made these again 6/12, and reduced the butter by half. So, I used 1/4 cup melted butter instead of the 1/2 cup, and they were just as good! I am changing the recipe below to 1/4 cup melted butter.
from Circle B Kitchen
1/2 cup warm water
1 package active dry yeast (2 1/4 teaspoons)2 cups milk, warmed
1/4 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour (I used one cup whole wheat pastry)
2 eggs, beaten
1/4 teaspoon baking soda
1. Use a rather large mixing bowl -- the batter might rise a bit. Put the water in the mixing bowl and sprinkle in the yeast. Let stand for 5 minutes, until yeast dissolves. Add the milk, butter, salt, sugar and flour to the yeast and beat until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature. (Batter will be thin).
2. Just before cooking the waffles, stir in the eggs; add the baking soda and stir until well mixed. Cook on a very hot waffle iron and bake until the waffles are golden and crisp to the touch.
Note: If there is any leftover batter, store in a covered container in the refrigerator. It will keep for several days.
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