Instructions: * Combination of white, whole wheat, rye, oat, buckwheat, yellow cornmeal, or blue cornmeal.

Put the 3/4 cup water into a large bowl and sprinkle in the yeast and sugar. Let dissolve for 5 minutes.

Add the 2 1/2 cups water, the milk, butter, salt, and flours to the yeast mixture and whisk until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature. (The batter will rise to double its original volume.)

Before baking the waffles, beat in the eggs, then add the baking soda and stir until well combined. (The batter will be thin.) Pour 1/2 to 3/4 cup batter into a very hot waffle iron and bake until golden and crisp. Serve immediately with the warm syrup.

Variation:
Top with fresh strawberries and whipped cream or sliced bananas, toasted coconut, and sliced roasted almonds. Dust with confectioners sugar.

YIELD: 8 SERVINGS

THE SPENCER HOUSE

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