adapted from Marion Cunningham’s “Lost Recipes”
1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
1/4 teaspoon baking soda
1 tsp. vanilla
1. Choose a large mixing bowl because the batter will
double in bulk as it rises. Put the water in the
mixing bowl and sprinkle in the yeast. Let stand to
dissolve for 5 minutes. Whisk in the milk, butter,
salt, sugar and flour and beat until smooth. Cover the
bowl with plastic wrap and let stand overnight in the refrigerator.
2. Preheat the waffle iron. Just before cooking the
waffles, beat the eggs and baking soda into the
batter. (The batter will be thin.) Pour ½ to ¾ cup
batter into the waffle iron. Bake until waffles are
crisp and golden brown. Extra batter will keep for
several days in the refrigerator.
Makes about 8.
Serve with fruit, maple syrup, and faux (or real?) sausage. Post-dinner, serve warm topped with chocolate or vanilla ice cream, with chocolate sauce if you’re so decadently inclined.