1packageactive dry yeast2 ¼ teaspoons, or 1 ½ teaspoons instant yeast (see recipe note #1)
2cupswarm whole milkor buttermilk
½cupmelted buttercooled slightly
2cupsall purpose flour272 grams
avocado oilor other high heat vegetable oil for brushing hot waffle iron
Pour warm water into a large mixing bowl and sprinkle yeast over. Let stand 5 minutes to dissolve.
Add milk, melted butter, salt, sugar and eggs; whisk until smooth. Whisk in flour until smooth (Or use a hand mixer - it's okay if a few small lumps remain.) Cover tightly and refrigerate overnight.
When you are ready to make waffles, preheat Belgian waffle iron. Whisk baking soda into batter.
Brush top and bottom grids of waffle iron with oil. Scoop ½ to ¾ cup of batter into very hot waffle iron. Bake until crisp and golden brown. Repeat with remaining batter (see recipe note #3). Serve with butter and maple syrup if desired.
If you use instant yeast skip step 1 and whisk the yeast and ½ cup of warm water into the other wet ingredients in step 2 and continue with recipe.
Once you've made this batter, you can store it tightly covered in the refrigerator for up to 3 days.
If you'd like to have frozen waffles on hand, cook the waffles normally and transfer to cooling rack. When cool, tear into quarters (or whatever shape will fit in your waffle maker); transfer to freezer safe plastic bag and freeze. Toast on the lowest setting of your toaster, keeping an eye on them as they are delicate and burn easily.