1 teaspoon vanilla extract or 1 tablespoon vanilla sugar
pinch of salt
125 ml natural yogurt or buttermilk
2 teaspoons instant dried yeast
2 cups (290 g) wheat flour
2 large eggs (L)
1/3 teaspoon baking soda
Preparation
Pour milk into a saucepan, add chopped butter and heat on low heat, stirring, until the butter melts and the milk is warm (not hot!). Add sugar, vanilla, salt, yogurt, yeast and mix everything. Add flour and mix to a smooth batter without lumps (mix only until ingredients are combined into a smooth batter).
Cover the bowl with plastic wrap and let sit overnight, for about 8-12 hours, at room temperature. The batter will initially rise, then may fall.
The next morning (or after 8-12 hours), add eggs and baking soda to the batter and mix to a smooth batter, set aside for 10 minutes. Heat the waffle maker, spread batter in an even and not too thick layer. Bake waffles for about 3 minutes or until they are golden brown.
