1. In a small bowl, dissolve the yeast with warm milk (at 110F). Let stand for about 10 minutes.
2. In a small saucepan over medium heat, start melting the butter until it foams. The color will go from yellow to light brown to toasty/medium dark brown. Once you smell the nutty aroma, it’s ready. Remove from heat and allow to cool.
3. Measure and sift the flour and baking soda and set aside.
4. In the bowl of a stand mixer with the whisk attachment, whisk the egg whites until stiff peaks form and transfer to a separate bowl.
5. In the bowl of your stand mixer fitted with the paddle attachment, combine the yolks, sugar, melted and cooled butter and a splash of warm milk, and beat until well mixed.
6. Add the yeast mixture, vanilla and salt and continue mixing.
7. Stir in the remaining milk alternating with the
8. Next you’re going to alternate between the flour/baking soda mixture and milk – while the mixer is still running. Always start with flour and end with flour, and beat until smooth.
9. Gently fold in egg whites using a spatula – don’t over mix!
10. Cover with plastic wrap and rest for 1 hour.
11. Heat your waffle maker following the instructions, and pour 1/2 to 3/4 cup of batter. Cover and cook until golden brown, about 4-5 minutes.
12. Top with your favorite toppings*.
13. Enjoy!

For the Warm Maple Syrup:

1. In a small saucepan over low heat, combine the syrup and butter. Whisk until all the butter has melted and the mixture is fully incorporated. Remove from heat and allow to cool slightly before serving.