Step 1

The night before, combine the

Step 2

water, yeast, and sugar in a very large bowl (the batter will expand

Step 3

enormously). Allow it to stand for about 5 minutes, until the yeast dissolves

Step 4

and the mixture has started to foam, which tells you the yeast is active. Stir

Step 5

in the milk, butter, honey, vanilla, and salt. Add the flour and whisk until

Step 6

the batter is smooth. Cover the bowl with plastic wrap and allow it to sit

Step 7

overnight at a cool room temperature.

Step 11

The next morning, heat a Belgian

Step 12

waffle iron according to the manufacturer’s instructions and brush the top and

Step 13

bottom with melted butter. Beat the eggs together with the baking soda and

Step 14

whisk them into the batter until combined. Pour just enough of the batter onto

Step 15

the hot waffle iron to cover the grids (⅓ to ½ cup each, depending on your

Step 16

waffle maker), close, and cook for 5 to 6 minutes on medium heat, until the

Step 17

waffles are golden brown. Cut them apart with a small knife, if necessary, and

Step 18

remove them with a fork. Repeat the process until all the batter has been used.

Step 19

Serve the waffles hot with sliced bananas, toasted coconut, maple syrup, and

Step 20

crème fraîche and let everyone help themselves.