Yeasted waffles

These delicious waffles can and indeed must be made the night before the breakfast/brunch at which you wish to serve them. The original recipe served four but I don't like leftover waffles, and honestly it's enough of a hassle getting up and down for each new batch when it's just two people eating them; I've heard you can hold waffles in a 200 degree oven for a half hour or so without disastrous results, and I guess that would be your only option if you wanted to double these for a (relative) crowd. Yeasted waffles have a rich, delicate flavor that begs for little more than a sprinkle of cinnamon and a generous amount of maple syrup.

Yeasted waffles 
Serves 2
3/4 cup plus 2 Tbsp whole or lowfat milk
4 Tbsp unsalted butter, cut into pieces
1/2 cup (2 1/2 oz) unbleached all-purpose flour
1/2 cup (2 1/2 oz) white whole wheat or traditional whole wheat flour
1 1/2 tsp. granulated sugar 
1/2 teaspoon table salt
3/4 teaspoon instant yeast 
1 large egg
1/2 teaspoon vanilla extract 

Heat milk and butter in a small saucepan over medium-low heat until butter is melted. Cool mixture until warm to touch. Meanwhile, whisk flours, sugar, salt, and yeast in large bowl to combine. Lightly whisk the egg and vanilla together in another small bowl. Once the milk/butter mixture has cooled, whisk into the flour mixture until batter is smooth. Add the egg and vanilla and whisk til incorporated. Scrape down the sides of the bowl with a rubber spatula, cover with plastic wrap, and refrigerate immediately, at least 12 and up to 24 hours. When ready to serve, whisk the batter to recombine (batter will deflate) before baking in your waffle iron. Serve hot.