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1
The night before, combine the water, yeast and sugar in a very large bowl (the batter will expand enormously).
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2
Allow it to stand for about 5 minutes, until the yeast dissolves and the mixture has started to foam, which tells you the yeast is active.
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3
Stir in the milk, butter, honey, vanilla and salt.
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4
Add the flour and whisk until the batter is smooth.
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5
Cover the bowl with plastic wrap and allow it to sit overnight at a cool room temperature.
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6
The next morning, heat a Belgian waffle iron according to the manufacturer's instructions and brush the top and bottom with melted butter.
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7
Beat the eggs together with the baking soda and whisk them into the batter until combined.
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8
Pour just enough of the batter onto the hot waffle iron to cover the grids (?
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9
to 1/2 cup each, depending on your waffle maker), close and cook for 5 to 6 minutes on medium heat, until the waffles are golden brown.
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10
Cut them apart with a small knife, if necessary, and remove them with a fork.
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11
Repeat the process until all of the batter has been used.
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12
Serve the waffles hot with sliced bananas, toasted coconut, maple syrup and creme fraiche and let everyone help themselves.
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13
Photograph by Johnny Miller
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14
Make-Ahead Plan
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15
Prepare the batter the night before.
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16
Cook the waffles up to 1 hour ahead and let sit on sheet pans at room temperature.
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17
Reheat for 10 minutes in a 350 degrees F oven, turning once.
