YEASTED WAFFLES Serves 4. Requires 12 hours of resting. 1 3/4 c milk 8 tbs salted butter (1 stick) 2 c all purpose flour 1 tbs sugar 1 1/2 tsp active dry yeast (less than 1pkg) 2 large eggs 1 tsp vanilla extract Heat butter and milk in a saucepan over low heat (or microwave on low) just until butter is melted. Mixture should be warm to the touch. If not, let it cool, stirring ocasionally. Mix flour, sugar and yeast in a large bowl. Mix eggs and vanilla in a small bowl. Mix butter and milk into dry ingredients, then mix in eggs and vanilla. Cover bowl with plastic wrap and place in refrigerator overnight. When you remove the batter from the refrigerator it should have expanded to 1 1/2 - 2 times its original size. Whisk batter and it will deflate. Make waffles as you normally would. From cook's illustrated, March/April 2004