|1 3/4||cups whole milk , or low-fat milk, or skim milk|
|8||tablespoons unsalted butter , cut into 8 pieces|
|2||cups unbleached all-purpose flour (10 ounces)|
|1||tablespoon granulated sugar|
|1||teaspoon table salt|
|1 1/2||teaspoons instant yeast|
|1||teaspoon vanilla extract|
1. Melt butter in the microwave in a two cup measure. In small bowl, whisk eggs and vanilla until combined. Pour the melted butter into the eggs while whisking to combine. Heat the milk in the two cup measure in the microwave for about 1 minute, so it's just warm to the touch. Add to butter and eggs. Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
2. Following manufacturer’s instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer’s instructions (use about ½ cup for 7-inch round iron and about 1 cup for 9-inch square iron). Serve waffles immediately or hold in low temperature oven.