Overnight food: Raised Waffles

These waffles are adapted from Marion Cunningham's The Breakfast Book.  Her's are glorious, but a little too sour for my taste, plus the butter always clumps at the top of my bowl in the morning.  I substituted oil for the butter, something I rarely do, but it makes a big difference. I also reduced the yeast. The taste is less sour, the batter is smoother, and the process is faster.  

1/2 cup water 
1 teaspoon active dry yeast
2 cups milk
1/2 cup oil (I prefer corn oil in this)
1 teaspoon table salt
1 teaspoon granulated sugar
2 cups (250 grams) all-purpose flour

Add in the morning
2 large eggs
1/4 teaspoon baking soda
Oil or melted butter for waffle iron

Stir fast with a fork, cover the pan, leave overnight.  In the morning, add eggs and baking soda.  Cook like any other waffles.  We like them with melted chocolate chips, berries, and cream.