I have always made my dad’s waffle recipe. It’s pretty much straight out of Joy of Cooking, with some adaptations by him, and then by me over the years. But for this year’s New Years brunch we had some extra French bread starter so I made (slightly adapted) Mark Bittman’s “Overnight Waffles”, yeasted waffles. I don’t think I’m ever going back — so light, and crisp yet fluffy even after holding on a pot-luck table.
