1 (1/4 oz.) envelope active dry yeast
1/2 cup warm water (105 to 115 degrees)
2 cups warm milk (105 to 115 degrees)
1/2 cup butter or margarine, melted
1 teaspoon sugar
1 teaspoon salt
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda
1/3 cup pecans, finely chopped
COMBINE yeast and 1/2 cup water in a glass measuring cup; let stand 5 minutes.
COMBINE yeast mixture, milk and next 3 ingredients in a large mixing bowl. Add flour, stirring until smooth. Cover and chill 8 hours.
WHISK in eggs, baking soda, and pecans.
BAKE in a preheated, oiled waffle iron until crisp. Yield: 16 (4-inch) waffles.
NOTE: Roast pecans before putting in batter for a stronger pecan taste.