RAISED WAFFLES

Start these the night before serving.

2 teaspoons quick-rising dry yeast
1 cup water, warmed to 110 degrees F
2 1/2 cups whole milk, warmed to 110 degrees F
1 cup unsalted butter, melted
1 1/2 teaspoons salt
2 teaspoons sugar
4 cups flour
8 eggs, lightly beaten
1/2 teaspoon baking soda
1/2 cup brown ale, such as Newcastle

In a large mixing bowl, dissolve the yeast in the warm water. Set aside for 5 minutes.

Stir in the milk, butter, salt, sugar, and flour until the batter is smooth. Cover with plastic wrap and let sit overnight at room temperature.

WHEN READY TO COOK:
Turn on the waffle iron. Set the oven at 200 degrees F.

In a bowl, whisk together the eggs, baking soda, and ale. Stir the egg mixture into the flour mixture just until all ingredients are incorporated. Do not overmix.

When the iron is hot, pour about 3/4 cup batter onto the iron, lower the lid, and cook the waffles for 3 to 6 minutes or until they are crisp, golden, and cooked through. Transfer to a baking sheet; keep warm in the oven until the remaining waffles are cooked.

Makes 12 pairs
Adapted from source: The Culinary Institute of America Breakfasts and Brunches