Place the warm milk in a bowl (see recipe notes). Whisk the honey in the milk to dissolve.

Sprinkle the yeast over the lukewarm milk, and mix gently.

Allow the yeast to activate for about 10 - 15 minutes.

Place the milk with the activated yeast in a very large bowl. Add the flour, cornstarch, butter, and salt. Whisk to combine well, and make sure there are no dry lumps. You can also use an electric mixer, but I usually use a manual balloon whisk.

Cover and let it sit in the fridge overnight (for best results), or up to 24 hours.

The batter will at least double in size by the following morning. Do not deflate the batter at this point.

In a bowl, mix the room temperature water and baking soda.

Add the 2 eggs, and whisk the eggs really well.

Add about ½ - ¾ cup of the waffle batter into the egg mixture, and mix really well.

Pour the egg mix into the rest of the batter mixture, and gently stir / fold it in until there are no egg streaks in the batter. Be careful not to deflate the batter too much.

The yeasted waffle batter is now ready to be used.

Preheat the waffle iron well, and brush the plates with butter or oil.

Using a ladle or ice cream scoop, add the batter into the waffle iron. Make sure you are not overfilling it (adjust the amount after making one test waffle at the start).

Cook the waffle until dark golden brown in color and crisp.

Carefully remove the waffle from the waffle maker and let it cool on a wire rack.

If needed, place the cooked waffles in an oven, at the lowest heat setting, to keep them warm until they are served.

Serve with your favorite toppings.