2 ½ cups (600 g) water, warm
2 ¼ teaspoons (7 g) yeast
4 cups (500 g) pastry flour (or all-purpose)
3-4 tablespoons (45 g) sugar
¾ teaspoon (4 g) salt
½ teaspoon (3 g) baking soda
⅓ cup (100 g) canola oil
⅓ cup (100 g) JUST Egg

Serves about 12 waffles

Activate the yeast

In a medium bowl, combine the warm water and the yeast. Let sit for 5-10 minutes to activate.

Whisk the dry ingredients

In a (separate) large bowl, whisk together the flour, sugar, salt, and baking soda.

Mix in the wet ingredients

Add the oil and JUST Egg to the water and yeast mixture–whisk thoroughly. Add the wet mixture to the dry mixture and whisk until the batter relatively smooth.

Let the batter rest

Let the batter sit for at least 10 minutes or up to 2 hours, to let the yeast do its work.

Cook the waffles

Preheat your waffle iron and cook according to the instructions on your model, making sure to spray the waffle iron with non-stick cooking spray between waffles. Add your favorite toppings and serve warm.

Note: Throw any leftover waffles in the freezer – they'll keep beautifully for a quick, delicious breakfast.