Mark Bittman's Overnight Waffles

From Mark Bittman's "How to Cook Everything"

1/2 teaspoon Instant yeast

2 cups All purpose flour

1 tablespoon Sugar

1/2 teaspoon Salt

2 cups Milk (Soy + 2 tsp lemon juice)

8 tablespoon Butter melted and cooled

1/2 teaspoon Vanilla extract optional

4 tablespoons Just egg

Planning ahead is key to these very special waffles. Mix together all ingredients EXCEPT the eggs.

Cover and store in a warm place overnight. I put it in the oven and turn the light on.

The next morning. Add the eggs and gently fold in. Now go make waffles!

Leftovers freeze beautifully and toast up almost as good as fresh.

*****REPLACE THE BUTTER FOR APPLESAUCE FOR AN OIL FREE WAFFLE****