This is the best waffle I know. The mixing is done the night before and all you have to do in the morning is add a couple of eggs and some baking soda. They are crisp on the outside and delicate on the inside.

Ingredients

　　1/2 cup warm water

　　1 package dry yeast

　　2 cups warm milk

　　1/2 cup melted butter

　　1 teaspoon salt

　　1 teaspoon sugar

　　2 cups all-purpose flour

　　2 eggs

　　1/4 teaspoon baking soda

　　Use a rather large mixing bowl — the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often use a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 to 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

　　Excerpted by permission of Knopf from The Fannie Farmer Cookbook: Celebrating the 100th Anniversary of America's Great Classic Cookbook, copyright © 1996 by Marion Cunningham. All rights reserved. Buy the full book from Amazon or Bookshop.