- 1/2c warm water
- 2tsp yeast (I like SAF brand)
- 2c warm milk
- 1/2c butter, melted
- 3Tbsp sugar
- 1 tsp salt
- 2–2 1/4c flour
- 2 eggs
- 1/4tsp baking soda
- In a large bowl, combine yeast, warm water, and milk. Stir to combine and let rest 5 minutes. Stir in butter, sugar, salt, and 2c flour until smooth. Cover and let rest at room temperature 6-8 hours or overnight.
- When you’re ready to cook the waffles, stir in eggs and baking soda. Batter will be somewhat thin. Cook a test batch according to your waffle iron’s instructions. If waffle comes out too thin, or you feel it’s needed, stir in up to 1/4c more flour and continue cooking.
- *Leftover batter will keep covered in the refrigerator up to about 2 days.