Use a large mixing bowl…the batter will double in volume.
Put ½ cup warm water in the bowl and sprinkle with one package dry yeast
Let stand to dissolve for 5 minutes
2 cups milk, warmed
½ cup (I stick) butter, melted
1 teas. Salt
1 teas. Sugar
2 cups flour
To the yeast mixture and beat until smooth and blended
Cover the bowl with plastic wrap and let stand overnight at room temperature.
Just before cooking the waffles, beat 2 eggs and add ¼ teas. Baking soda and stir until well mixed.
The batter will be very thin.
Pour about ½ to ¾ cup batter into a very hot waffle iron and bake until they are golder and crisp.
The batter will keep well for several days in the refrigerator.