The night before:

1 envelope or 1 tablespoon of active dry yeast

1/3 cup warm water (about 110* F)

1 teaspoon of sugar

2 cups milk

1/2 cup oil

1/4 teaspoon salt

2 cups flour

1.  Warm the milk.  (I put it in a 4-cup measure and heat it in the microwave for 2 minutes.)

2.  In a 2-cup measure, dissolve the yeast and sugar in the warm water.  Let stand until doubled or more (5 - 10 minutes).  Meanwhile, the milk is cooling.

3.  When the yeast has risen (proofed) and the milk is back to lukewarm, whisk all the ingredients thoroughly to make a smooth batter.  Use a large bowl--I use my big clay bread-raising bowl.  The batter will more than double, so use the biggest non-reactive bowl you have.  (I have used the base of a large salad spinner, for example, when I was away from my own kitchen and had to have these waffles.)  Cover the bowl with plastic wrap, and set it in a draft-free place overnight.

The next morning:

2 eggs, beaten

1/4 teaspoon baking soda

1.  Combine these ingredients and stir into the batter, which will have risen and fallen during the night.  It will also have a strong yeasty smell.  The batter will be thin.

2.  Bake in a waffle iron (I do not recommend the thick Belgian-type waffle iron for these) according to the manufacturer's directions.  Mine bake for 5 minutes until they are crisp and lacy with a pleasant brown exterior.  Again, there will be a strong yeast smell as these bake, but the final product does not taste yeasty.

3.  Serve hot from the iron with your favorite toppings.