Overnight Yeasted Belgian Waffles

Ingredients

• 1/2 cup warm water, about 110 degrees Fahrenheit
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 cups whole milk, warmed
• 8 tablespoons unsalted butter, melted
• 1 teaspoon fine salt
• 2 tablespoons granulated sugar
• 3 cups all-purpose flour
• 2 large eggs
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla extract

Before you cook

• Stir the yeast into the warm water in a very large bowl and let it stand for five minutes until foamy.
• Whisk in the warm milk, melted butter, salt and sugar.
• Add the flour and whisk until the batter is smooth and thick.
• Cover the bowl with plastic wrap and refrigerate it overnight, leaving room for it to double.

Steps

1. Take the risen batter out of the refrigerator and let it stand for 30 minutes.
2. Heat a Belgian waffle iron to high.
3. Beat the eggs, baking soda and vanilla into the batter until fully incorporated and slightly deflated.
4. Pour about one cup of batter into the hot iron and close the lid.
5. Bake for five to six minutes, until the waffle is deep golden and steam has nearly stopped.
6. Transfer the waffle to a wire rack rather than a plate so it does not steam soft.
7. Repeat with the remaining batter and serve the waffles with butter, syrup or whipped cream and berries.