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