Crispy Waffles

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.