Belgian Waffles

• 1 1/2 cups (340g) lukewarm milk

• 6 tablespoons (85g) unsalted butter, melted

• 2 to 3 tablespoons (39g to 57g) maple syrup (optional)

• 3/4 teaspoon salt

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 cups (240g) unbleached all-purpose flour

• 1 1/2 teaspoons instant yeast

Instructions:

1. Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

2. Stir to combine; it's fine if the mixture isn't perfectly smooth.

3. Cover with plastic wrap and let rest at room temperature for 1 hour, the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.

4. Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour 2/3 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.

5. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.

6. Serve immediately.