1/2 cup (125 mL) warm water
2 tsp. (10 mL or 1 pkg.) active dry yeast
2 cups (500 mL) warmed milk (regular or soy)
1/4 cup (60 mL) melted butter, non-hydrogenated margarine or canola oil
2 cups (500 mL) all-purpose flour (or a combination of all-purpose and whole wheat – I usually use half and half, then add some ground flax seed too)
1 tsp (5 mL) sugar
1 tsp (5 mL) salt
2 large eggs
1/4 tsp (1 mL) baking soda
In a large bowl, stir together the water and yeast – let it sit for a few minutes to make sure it’s active. If it doesn’t get foamy, toss it out. Stir in the milk, butter, flour, sugar and salt and whisk to get rid of any lumps. Cover with plastic wrap and let it sit on the counter overnight (at room temp).
Just before you make your waffles, stir in the eggs and baking soda. The batter will be quite thin. Heat waffle iron (spray it first) and cook your waffles the way you normally do, using as much batter as the manufacturer suggests or you deem appropriate. (I use about a ladleful per waffle.)
Makes 6-8 big Belgian-style waffles (I have a machine that makes deep, round waffles).