This recipe does indeed make crispy waffles. Even if you don't burn them in the maker. This is where it loses me. I felt that it was too crispy and not soft/fluffy enough in the middle. The family did like this recipe as a whole but I'm not sure I'd make this again. It is convenient to be able to make the night before though. Just make sure you take care about how deep your bowl is. Mine rose right out of the bowl and made a bit of a mess in the fridge.
Crispy Waffles
1 envelope (2 1/4 tsp) active dry yeast
1/2 c warm water
2 cups warm milk
1/2 c butter or margarine, melted
1 tsp sugar
1 tsp salt
2 cups all purpose flour
2 large eggs
1/4 tsp baking soda
Combine the yeast and 1/2 c water in a measuring cup; let stand 5 minutes. Combine yeast mixture, milk, butter, sugar, and salt in a large bowl. Add flour, stirring until smooth. Cover and chill at least 8 hours. Whisk eggs and baking soda into batter. Cook in a preheated, oiled waffle iron until crisp.
Yield; 16 (4-inch) waffles.
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