• 1/2 cup warm water (110 to 115 degrees)
• 1 pkg. (1/4 oz.) active dry yeast, at room temperature
• 2 tsp. sugar
• 2 cups lukewarm whole milk (90 to 100 degrees)
• 8 tbsp. (1 stick) unsalted butter, melted, plus extra for the waffle iron
• 2 tbsp. liquid honey
• 1 tsp. pure vanilla extract
• 1-1/4 tsp. kosher salt
• 2 cups flour

Next morning beat eggs and 1/4 tsp. baking soda and add to the mixture above.

• 2 extra large eggs
• 1/4 tsp. baking soda
• 8 oz. thinly sliced smoked salmon, for serving (for 12 waffles you will need 2 (4 oz.) pkg. of salmon
• creme fraiche (will need two (6 oz.) jars and dill, minced for serving

The night before, combine the water, yeast, and sugar in a very large bowl (the batter will expand will quite a bit). Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is alive. Stir in the milk, butter, honey, vanilla and salt. Add the flour and whisk until the batter is smooth. Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature (my home is 68 degrees)

The next day preheat the oven to 200 degrees. Lightly brush the top and bottom of the grids with melted butter. Heat the Belgian waffle iron according to manufacturer’s instructions (All-Clad 5 minutes). I set in on medium high or 5-6. Beat the eggs together with the baking soda and whisk them into the batter until combined.

Pour just enough of the batter onto the waffle iron to cover the grids, 1/3 cup for my waffle iron. Close and cook for 5 to 6 minutes on medium heat until the waffles are golden brown. Mine “tings” when the waffles are done. Remove with a fork and keep warm in the oven while you repeat the process. Be sure you reheat the iron before adding any more batter.

Serve  with maple syrup or as Ina did with creme fraiche and smoked salmon or just some fresh fruit and toasted coconut. Garnish with dill.

Makes 12 (4-inch squares)

Recipe by cookingwithauntjuju.com