1. In a large mixing bowl, pour 375 ml = 250 ml cold tap water + 125 ml boiling water (to make 375 ml lukewarm water). The water should feel just warm to the touch, not hot.
2. Add the remainder of the ingredients in the order listed: 75 ml melted butter, 37.5 ml  maple syrup, optional but preferable, 3.75 ml salt, 5 ml vanilla extract, 2 large eggs, room temperature, 300 g all-purpose flour – I only use Blending Flour, 7.5 ml instant yeast and use a hand whisk and mix until the batter is smooth and no dry flour pockets remain.
3. Cover the bowl with cling wrap and let it sit at room temperature for about 1 hour to givethe yeast a head start.  You should see some few bubbles forming.
4. After that, move the covered bowl to the refrigerator and let the batter rest overnight (8 to 12 hours). The flavor develops and the batter thickens slightly.
5. Preheat your waffle maker according to the manufacturer’s instructions and lightly coat it with baking spray if needed.
6. Lightly spray your 1/3 cup measuring cup with baking spray so the batter slides out easily.
7. Scoop about 1/3 cup batter into the hot waffle iron (depending on the size of your waffle iron) and cook according to directions, usually 8-10 minutes (depending on your waffle iron), until golden and crisp.
8. Carefully remove the waffle and place it on a wire rack, not stacked, so they stay crisp. Stacking traps steam and softens them.
9. Continue cooking the remaining batter, spraying the waffle iron lightly as and if needed.
10. Serve warm with a good drizzle of maple syrup, whipped cream, and a hot cup of coffee or tea.

Baking time as per my waffle maker – and three sets to produce 12 waffles = approximately 30 minutes in total