Ingredients Jump to Instructions ↓

  1. 1/2 c Warm water

  2. 1 pk Dry yeast

  3. 2 c Milk -- warmed

  4. 1/2 c Butter -- melted

  5. 1 t Salt

  6. 1 t Sugar

  7. 2 c All-purpose flour

  8. 2 Eggs

  9. 1/4 ts Baking soda

  10. 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. You can use a hand-rotary beater to get rid of the lumps. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2-to-

  11. 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.


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