These are simply some of the BEST waffles. Crispy on the outside, tender on the inside with a wonderful yeasty tang to them. Perfect for a weekend brunch. You make these the night before and then in the morning jut add the eggs and baking soda! I served with a homemade strawberry compote. This is adapted from the New York times. I forgot to take a lot of photos but trust me. You want to make these!
2 ¼ cups milk
1 stick (1/2 cup) unsalted butter, cut into cubes
1 tablespoon sugar
1 teaspoon salt
1 package active dry yeast (2 1/4 teaspoons)
2 3/4 cups all-purpose flour
2 large eggs (beaten)
¼ teaspoon baking soda
In a small pot over medium heat, combine milk and butter until melted and hot but not simmering. Stir in sugar and salt; remove from heat and let cool to lukewarm.
In a large bowl, combine 1/2 cup warm water and yeast. Let stand until foamy, about 5 minutes.
Add warm milk mixture to yeast and stir. Whisk in flours. Cover with plastic wrap and let stand until doubled in volume, 2 to 3 hours at room temperature or overnight in the refrigerator.
Heat waffle iron. Whisk eggs and baking soda into waffle batter. I sort of folded mine in. Spray the waffle iron with cooking spray. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter or spray the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.