Yields 6 to 8 standard or 3 to 4 Belgian waffles.
—- Mollie Katzen, adapted in “The New York Times Country Weekend Cookbook”
2 cups all-purpose flour
1 tsp. yeast
1 Tblsp. sugar
1/2 tsp salt
2 cups milk
1 large egg, lightly beaten
6 Tblsp. unsalted butter, melted
Nonstick spray and butter for wafle iron
1. In large bowl, combine the flour, yeast, sugar and salt. Whisk in the milk until blended. Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. (If the room is warmer then 70 degrees, refrigerate ).
2. In the morning, heat the waffle iron. Beat the egg and melted butter into the batter, which will be quite thin. Spray the hot waffle iron with nonstick spray and rub on a little butter with a paper towel or a piece of bread.
Add just enough batter to cover the cooking surface, (about 1 1/3 cups for a Belgian waffle, 2/3 cup for a standard waffle).
3. Cook the wafles until crisp and brown but not too dark, 2 to 3 minutes each. Serve hot with toppings of your choice.