Yeasted Waffles

1. Heat milk and butter in small saucepan over medium-low heat until butter is melted, 3 to 5 minutes. Let mixture cool until warm to touch.
2. Meanwhile, whisk flour, sugar, yeast, and salt together in large bowl. Gradually whisk warm milk mixture into flour mixture; continue to whisk until batter is smooth. Whisk eggs and vanilla together in small bowl until combined, then add egg mixture to batter and whisk until incorporated. Scrape down bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate for at least 12 or up to 24 hours.
3. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet; place in oven. Heat waffle iron according to manufacturer’s instructions. Remove 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 1⁄2 cup for 7-inch round iron and about 1 cup for 9-inch square iron). Transfer waffles to wire rack in preheated oven; repeat with remaining batter. Serve.

BLUEBERRY YEASTED WAFFLES
After removing waffle batter from refrigerator in step 3, gently fold 1-1⁄2 cups frozen blueberries into batter using rubber spatula. Bake waffles as directed.