I found a good recipe, quite similar to the Marion Cunningham one, for overnight yeast-raised waffles. While I know that one can usually freeze bread dough, I'm afraid to freeze the waffle batter because it seems so much more delicate. (The standard recipe makes enough for 4 people, but there are sometimes only 2 of us.) Would freezing affect the quality of the end product? Am I better off just freezing the cooked waffles and toasting them the next weekend?