Over night Waffles

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter (1 cube), melted
1 tsp. salt
1 tsp. granulated sugar
2 cups flour
2 eggs
1/4 tsp. baking soda
Use a big 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. Warm the milk on the stove (I just add in the butter so it is melting as the milk warms) Be careful not to let the milk boil or get too hot. You don’t want it to kill the yeast when you add it into the yeast mixture.
Add the milk, butter, salt, sugar and flour to the yeast mixture and stir until smooth and blended (can use a hand beater to get rid of the lumps if needed, I usually don’t need to.) 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. Depending on the size of your waffle iron this makes about 6-8 waffles.