Agreed with the post just above - you really have to let the batter rise without refrigeration overnight, and should add the egg and baking soda in the morning. I do also cut the butter to half a stick, and brown it for more flavor (or sometimes subsitute 1/4 cup canola oil). I also substitute malted barley syrup for the sugar, it adds color and flavor, though the yeast flavor is what shines through. This waffle should comes out like a light, crispy brioche in waffle form.