Title: Raised waffles
 Categories: Breakfast
      Yield: 4 Servings
 
    1/2 c  WARM WATER
      1 pk DRY ACTIVE YEAST
      2 c  MILK, WARMED
    1/2 c  BUTTER, MELTED
      1 ts SALT
      1 ts SUGAR
      2 c  FLOUR
      2 ea EGGS
    1/4 ts BAKING SODA
 
  PLACE WARM WATER IN A LARGE BOWL (BATTER WILL DOUBLE IT'S ORIGINAL
  VOLUME). SPRINKLE YEAST IN WATER. LET STAND FOR 5 MINUTES. ADD WARM
  MILK, BUTTER SALT, SUGAR AND FLOUR. BEAT UNTIL SMOOTH AND BLENDED
  WELL. COVER BOWL WITH PLASTIC WRAP AND LET STAND AT ROOM TEMPERATURE
  OVERNIGHT. JUST BEFORE COOKING WAFFLES, BEAT IN EGGS. ADD BAKING SODA
  AND STIR UNTIL WELL MIXED. BATTER WILL BE THIN. POUR INTO VERY HOT
  WAFFLE IRON (1/2 CUP TO 3/4 CUP BATTER) AND BAKE UNTIL WAFFLE IS
  GOLDEN AND CRISP. REPEAT WITH REMAINING BATTER. NOTE: BATTER WILL
  KEEP IN REFRIGERATOR FOR SEVERAL DAYS.