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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.
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