Gourmet's Pecan Yeast Waffles

Step 1: Stir together yeast, warm water, and 1 teaspoon sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Step 2: Whisk together eggs, buttermilk, and oil in a medium bowl.

Step 3: Sift together flour, baking powder, baking soda, salt, sugar into a large bowl.

Step 4: Add egg mixture and whisk until combined but still lumpy

Step 5: Add yeast mixture and whisk until combined but still lumpy.

Step 6: Refrigerate, covered, for at least 8 hours.

Step 7: COOK THE WAFFLES: Bring batter to room temperature, then stir in pecans.

Step 8: Meanwhile, preheat oven to 250°F and preheat waffle iron.

Step 9: Brush waffle iron lightly with vegetable oil, Pam spray and spoon batter into hot waffle iron, using 1/2 cup batter for each 4-inch-square Belgian waffle or 1/4 cup batter for each 4-inch-square standard waffle and spread batter evenly.

Step 10: Cook according to manufacturer's instructions, then transfer directly onto oven rack to keep warm. (Don't stack waffles; they will stay crisp if kept in one layer.)

Step 11: Make more waffles with remaining batter in same manner.