(Photo: Stephen Osman, Los Angeles Times)
Russ Parsons is the food editor for the Los Angeles Times.
Makes 16 waffles
Adapted from Marion Cunningham's recipe in "Modern California Cooking"
package active dry yeast
2 cups milk
1/2 cup (1 stick) butter, melted
1 tsp salt
1 tsp sugar
2 cups flour
1/4 tsp 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.