Raised Waffles

Raised Waffles                                     Makes about 8 waffles
1/2 c. warm water (about 110 degrees)
1 scant T. active dry yeast
2 c. milk, warmed (about 110 degrees)
1/2 c. butter, melted
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 large eggs
1/4 t. baking soda
Cooking spray for waffle iron
Powdered sugar, syrup or berries for serving

The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and set for 15 minutes. Stir in milk, butter, salt, sugar and flour — alternating wet & dry ingredients, to avoid forming lumps. If lumps form, use a whisk.

Cover bowl with plastic wrap and set out on counter overnight.

In the morning:  Whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with cooking spray. Pour 1/2 to 3/4 cup batter onto waffle iron.. The batter will be very thin and will spread, so don't overfill.  Repeat with remaining batter.

Waffles can be kept crisp until serving time on a cooling rack in a warm oven (about 170 degrees).
If you only want to make a few waffles at a time, the batter keeps well in the fridge for several days.
Freeze leftover waffles and reheat them in the toaster.