Yeasted waffles are one of the very best breakfast foods ever, and they are really, really easy. You do need a waffle iron, but that's easy enough to remedy. If you have a waffle iron and you never use it because you think waffles are too much trouble, think again! Yeasted waffles are easy.
In a large bowl, mix .5 tsp rapid-rise yeast, 2 c. unbleached white flour, and .5 tsp. salt. (note to people who may be reading quickly: those are decimals before the 5s--as in, one-half tsp for each measurement). Melt .25 c. butter. In another bowl, beat 2 eggs, and mix in the melted butter and 2 c. milk and .5 tsp. vanilla extract. Pour the wet mixture into the dry mixture, stir to combine, and cover and let sit at room temperature to rise for one hour and fifteen minutes. Or overnight, as the case may be.
Use around one-third of a cup of batter for each waffle. Top with syrup, or fruit, or jam, or sugar. (This recipe is from Moosewood Classics.)
A few random comments: Christine Lavin (folksinger with a generous heart and an impressive array of interests, including encouraging younger artists, theatre attendance, knitting, reading, and cooking) has a section on her website of recipes you can cook while you're sleeping. It's an interesting concept, no? Anyone have any other ideas along this line?
One of the most recent issues of Cooks Illustrated tested vanillas and found that imitation vanilla actually tastes better than real vanilla (I'm too tired to reproduce the full explanation)
In Norway, they sell waffles (often heart-shaped) at stands on the street, and people just eat them outside. I liked that. The waffles have a different taste (cardamom, I think), and they really do make a great snack food.