Overnight yeasted waffles

2 1/2 cups whole milk
12 Tbsp. butter, cut into pieces
3 cups (14 oz) whole wheat pastry flour
1 1/2 Tbsp. sugar
1 1/2 tsp. salt
2 tsp. instant yeast
3 large eggs
1 1/2 tsp. vanilla

Heat the milk and butter in a small saucepan over med-low heat until the butter is melted, about 4 min. Let cool until warm. Meanwhile, whisk flour, sugar, salt, and yeast together in a large bowl.

Whisk the warm milk mixture into the flour mixture and continue to whisk until the batter is smooth. Whisk eggs and vanilla together in a small bowl until combined, then whisk into batter until incorporated.

Scrape down the sides of the bowl. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

Heat waffle iron. Remove batter from refrigerator (batter will be foamy and doubled in size). Whisk the batter to recombine (it will deflate). Bake according manufacturer's instructions (about 1/2 cup for 7 inch round iron and 1 cup for 9 inch square iron).

Can hold waffles in a 200 degree oven, on a wire rack set above a baking sheet, covered with a clean kitchen towel. Remove the towel to let the waffles crisp for a few minutes while the last waffle is in the iron.

adapted from The Best Make-Ahead Recipe