The night before:

1. Melt butter in 1 cup milk in sauce pan over medium-low heat. Add remaining 3/4 cup milk to cool mixture.

2. Whisk together dry ingredients, then whisk milk/butter mixture into dry ingredients.

3. In small bowl, beat eggs and vanilla until combined, then add to rest of ingredients. Cover and refrigerate overnight.

In morning:

1. Stir batter, then use approx. 1 cup per large waffle.