Total time: About 40 minutes, plus overnight rising time
Servings: Makes 16 waffles
Note: Adapted from Marion Cunningham's recipe.
1 package active dry yeast
2 cups milk
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups flour
1/4 teaspoon baking soda
1. Place one-half cup warm water in a large mixing bowl (the batter will double in volume), and sprinkle in the yeast. When dissolved, stir in the milk, butter, salt, sugar, flour and eggs, and beat until smooth and blended. Cover the bowl with plastic wrap and refrigerate overnight.
2. Just before cooking the waffles, beat in the baking soda. The batter will deflate and become about as thin as soft yogurt. Cook the waffles according to the manufacturer's instructions for your waffle maker.
Each waffle: 137 calories; 4 grams protein; 14 grams carbohydrates; 1 gram fiber; 7 grams fat; 4 grams saturated fat; 45 mg cholesterol; 187 mg sodium.Copyright © 2014, Los Angeles Times