Ingredients:

• ½ teaspoon instant yeast
• 2 cups all‐purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 2 cups milk
• 8 tablespoons butter, melted and cooled
• ½ teaspoon vanilla extract (optional)
• Neutral oil, like grapeseed or corn, for brushing the iron
• 2 eggs

Steps:

1. The night before you want to serve the waffles, combine the dry ingredients in a large bowl. Stir in the milk, then the butter and the vanilla if you’re using it.
2. The mixture will be creamy and loose. Cover with plastic wrap and set aside overnight at room temperature.
3. To start baking, brush the waffle iron lightly with oil and heat it.
4. Separate the eggs and stir the yolks into the batter.
5. Beat the whites until they hold soft peaks. Fold them gently into the batter.
6. Spread enough batter onto the waffle iron to barely cover it; bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
7. Serve immediately or keep warm for a few minutes on an ovenproof plate in a 200°F oven.