Yeast-raised Waffles

I'm a big fan of any recipe that can be done in stages. This one is perfect because you make the batter the night before, leave it in the refrigerator, and in the morning, all you need to do is plug in the waffle iron and you're ready to go. They come out of the waffle iron crisp and golden dark, but still soft inside, with a great flavor. This recipe is from Cook's Illustrated; they do extensive testing on recipes to determine the best techniques to use for any particular dish. They're usually my go-to source for any basic recipe.