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.