RAISED WAFFLES

FOR THE SPONGE:
1/2 cup warm water
1 package active dry yeast
2 cups milk, warmed
8 tablespoons (1 stick) butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups flour
FOR THE BATTER:
2 eggs
1/4 teaspoon baking soda

TO PREPARE THE SPONGE:
Select large mixing bowl. (Note: Batter will rise to double its original volume.) Add water to bowl. Sprinkle in yeast. Let stand for 5 minutes to dissolve. Add milk, melted butter, salt, sugar and flour. Beat until smooth and well blended. Cover bowl with plastic wrap. Let stand overnight at room temperature.

TO FINISH THE BATTER:
Just before cooking waffles, beat in eggs. Add baking soda. Stir until well mixed. (Note: batter will be very thin.)

TO BAKE THE WAFFLES:
Pour 1/2 to3/4 cup of batter into very hot waffle iron. Bake until golden and crisp.

Leftover batter will keep well several days in refrigerator.

Makes 8 waffles
Source: Lost Recipes by Marion Cunningham (originally from the 1896 Fannie Farmer Cookbook)