Overnight Waffles

Today is the twins' birthday, and this was their breakfast request. As some of us are wont to fast at this time of the month, it was torture. These are the best-possible waffles, if you can remember to start them the night before. This recipe makes 6-8 servings or about 16 8-inch waffles.

3/4 t yeast
3 c flour
1 1/2 T sugar
3/4 t salt
3 c milk
12 T melted and cooled butter (yes, 1.5 sticks of butter)
3/4 t vanilla
3 eggs, separated

Before going to bed, combine dry ingredients in a large bowl and stir in the milk until mostly smooth. Add the butter and vanilla. Cover with plastic wrap and set aside at room temperature. In regard to the eggs, see this Tip.
In the morning preheat your waffle iron. Stir the yolks into the now bubbly batter. Beat the whites in a clean bowl until they hold soft peaks. Fold the beaten whites into the batter. Bake per your waffle iron's idiosyncrasies. (Our waffle iron takes 1.5 cups of batter per batch and the waffles turn out in 4-5 minutes, but we have an awesome old-school waffle iron made before kitchen safety was invented. While the waffles are cooking inside, I could no doubt fry some eggs on top.) Serve immediately with hot maple syrup (no buttering needed).

Thanks to _How To Cook Everything_ by Mark Bittman