Makes about 8

"Waffles aren't just for breakfast," writes Cunningham. "In the past they were often eaten for lunch or supper with creamed chicken, turkey or ham."

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

1. Choose a large mixing bowl because the batter will double in bulk as it rises. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Whisk in the milk, butter, salt, sugar and flour and beat until smooth. Cover the bowl with plastic wrap and let stand overnight.

2. Preheat the waffle iron. Just before cooking the waffles, beat the eggs and baking soda into the batter. (The batter will be thin.) Pour ½ to ¾ cup batter into the waffle iron. Bake until waffles are crisp and golden brown. Extra batter will keep for several days in the refrigerator.