Ingredients

• 2-1/4  cups all-purpose flour
• 2  tablespoons sugar
• 1  package active dry yeast
• 1  teaspoon vanilla (optional)
• 1/2  teaspoon salt
• 1-3/4  cups milk
• 2  eggs
• 1/3  cup cooking oil or butter, melted

Directions

1. In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.

2. Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.

3. Overnight Cornmeal Waffles: Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.