The night before you want waffles for breakfast, combine the flour, sugar, yeast and salt in a large bowl and whisk to combine. Add the warm milk and butter and whisk again. Cover the bowl in plastic wrap and let sit on the counter overnight.

In the morning, the batter will have at least doubled in size and will look bubbly. Add the eggs and baking soda and whisk to combine. The batter will deflate. Don’t be alarmed.

Prepare the waffle maker following the manufacturer’s instructions. Use about 1/2 cup of batter per waffle and cook for about 5 minutes, until crispy and golden. Serve with syrup and pads of salted butter.