These are the most magical waffles...one of those things that are so good you can't believe you made them yourself. Crisp on the outside and light and tender inside, with a wonderful flavor. Sooo much better than anything you can make from a mix. I usually make them when we have overnight guests, or they are perfect to serve at a brunch.

Overnight Waffles
adapted from Mark Bittman's "How to Cook Everything"

1/2 teaspoon yeast
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
2 cups milk
1/2 cup (1 stick) butter, melted and cooled
1/2 teaspoon vanilla
2 eggs

The night before, combine all the dry ingredients in a bowl.

Stir in the milk, then add the melted butter and vanilla. Cover the bowl with plastic wrap and leave out overnight at room temperature.

See how bubbly the batter gets by morning?

In the morning, separate the eggs. Stir the yolks into the batter. Beat the whites until they hold soft peaks, then fold into the batter.

Preheat the waffle iron and spray with PAM. (Like my crazy-fancy waffle iron? It's the only clunky impractical appliance I own, but it's totally worth it!) Cook according to your waffle iron's instructions. Serve immediately with soft butter and heated maple syrup.