Circle B Kitchen
Recipe Courtesy Marion Cunningham via the San Francisco Chronicle
1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs, beaten
1/4 teaspoon baking soda
INSTRUCTIONS: Use a rather large mixing bowl -- the batter will rise to double its original volume. 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.
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.
Yields 8 waffles