Heat milk and butter (or oil) in a small saucepan over medium heat until the butter (or oil) is melted. Let cool until just warm, about 15 minutes.Advertisement
Meanwhile, whisk flour, sugar, yeast and salt in a large bowl.
Whisk the milk mixture, eggs and vanilla into the dry ingredients until combined. Refrigerate for at least 4 hours and up to 3 days.
Gently stir the batter to recombine. Cook in a preheated waffle iron, according to the manufacturer's directions, using about 1/2 cup batter per waffle.
Make Ahead Tip: Refrigerate batter for up to 3 days. Freeze waffles for up to 3 months; reheat in a toaster or toaster oven.
Equipment: Waffle maker
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
1 1/2 starch, 1/2 medium-fat meat, 1 1/2 fat