Overnight yeasted waffles

My birthday was last weekend and I decided that I wanted to have some waffles. I rarely use my waffle iron because I find it to be kind of a pain -- it's small (only makes two at a time) and I find that it cooks rather unevenly (see photos) and slowly. But, I really wanted to try these essential raised waffles so I went for it. I used the recipe as written on the ever-wonderful Smitten Kitchen who lays out a nice little history of this waffle recipe going all the way back to 1896. What I have here is nothing new to the world of cooking, but new to me! These waffles are light and crisp - they are not heavy or doughy. They have a lightly distinct flavor from the yeast. Some people may find the idea of leaving the batter at room temperature overnight worrisome, but not me. I'm adventurous like that.

Go ahead and get these going on a Friday or Saturday night and then you'll have some pretty amazing waffles the next morning. This recipe made 10 waffles for me. It will depend on the size of your waffle iron. They are best served with some warmed real maple syrup and maybe some berries if you have some in the freezer. 

Overnight yeasted waffles
1/2 cup warm water (about 105 to 110 degrees)
1 packet (1/4 oz. or 2-1/4 teaspoons) active dry yeast
2 cups warm milk (again, about 105 to 110 degrees)
1 stick unsalted butter, melted and cooled to lukewarm, plus more for greasing
1 teaspoon sea salt
1 teaspoon granulated sugar, preferably unbleached cane sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda
warm real maple syrup, berries, or your other favorite topping, for serving

Pour the warm water into a large bowl and sprinkle with the yeast. Let it sit to dissolve and foam for 15 minutes. Stir in the milk, butter, salt, sugar, and flour until the batter is pretty smooth. Cover the bowl with plastic wrap and let sit on the counter overnight.

The next morning, whisk in the flour, eggs, and baking soda until smooth, Heat your waffle iron and coat lightly with butter. Ladle in the batter (this will depend on your iron, mine takes a little over 1/3 cup per waffle - start with less and adjust as needed). Cook until the waffles are golden and repeat. Keep the waffles warm in a low oven and serve hot with your preferred toppings.

What was I cooking one year ago?: coconut cream pie 
Two years ago?: brown sugar & ginger broiled grapefruit  
Three?: sweet & sour acorn squash 
4?: lemon pudding cake