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| 1/2 Tasse | water warm |
| 1 Packung | dry yeast |
| 2 Tasse | Milk; warmed |
| 1/2 Tasse | butter unsalted |
| 1 Teelöffel | salt |
| 1 Teelöffel | sugar |
| 2 Tasse | all-purpose flour |
| | Vegetable oil cooking spray |
| 2 gross | eggs |
| 1/4 Teelöffel | Baking soda |
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Place the warm water in a large mixing bowl and sprinkle the yeast over it. Let stand to dissolve for 5 minutes.
Add the warm milk, melted butter, salt, sugar, and flour, and beat until smooth and blended. (A whisk or hand mixer may be used to get rid of the lumps.) Cover the bowl with plastic wrap and let it stand overnight at room temperature.
Preheat a nonstick waffle iron, first spraying it with the vegetable oil cooking spray.
Just before cooking the waffles, beat the eggs and baking soda into the batter, stirring until well mixed (the batter will be very thin). Pour 1/2 to 3/4 cup of the batter into a very hot waffle iron. Quickly spread it out toward the edges with a rubber spatula and close the top. Bake the waffle until it is golden and crisp, 2-3 minutes. Repeat with the remaining batter
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