This is Mark Bittman’s recipe for overnight waffles.  They require more foresight, but not otherwise more work, than ordinary waffles.  They are awfully good — we were unable to photograph a whole one.

Overnight Waffles

1/2 tsp instant yeast
2 cups flour
1 T sugar
1/2 tsp salt
2 cups milk
1 stick butter, melted and cooled
1/2 tsp vanilla extract
2 eggs
Canola oil for waffle iron

Before going to bed, combine the dry ingredients and stir in the milk, then the butter and vanilla. The mixture will be loose.  Cover with plastic wrap and set aside overnight at room temperature.

Brush the waffle iron lightly with oil and preheat it.  Separate the eggs and stir the yolks into the batter.  Beat the whites until they hold soft peaks.  Stir them gently into the batter.

Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.  Serve immediately or keep warm for a few minutes in a low oven.