In a large bowl stir together flour,sugar,yeast,vanilla(if desired),and salt;add milk,eggs,and oil.
Beat with an electric mixer until thoroughly combined.
Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour about 3/4 cup batter onto a preheated,lightly greased waffle baker.
Close lid quickly;do not open until done.Bake according to manufacturers directions.
When done,use a fork to lift waffle off grid...Repeat with remaining batter.
Serve warm....Discard any remaining batter.
CORNMEAL OVERNIGHT WAFFLES:
Prepare as above,except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.
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