Preparation

1. In a small bowl, whisk the granulated sugar and yeast into the warm water and milk, and let stand until foamy, about 5 to 10 minutes.
2. Put the flour and salt together in a large mixing bowl; whisk to combine (alternatively this entire process can be prepared using a stand mixer with the paddle attachment. Follow the same guidelines that follow).
3. Make a well in the center of the bowl and add the yeast mixture. Using a hand mixer fitted with the beaters, mix on medium until shaggy, about 1 minute.
4. Add the eggs one at a time, mixing for 20 seconds between each.
5. Combine the vanilla extract with the melted butter. While the mixer is running on low, gradually add the melted butter mixture until smooth (the batter will be thick and very sticky).
6. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour to 2 hours (batter can be prepared to this point and then refrigerated overnight. Bring to room temperature before continuing with step 7).
7. After the batter has rested, stir in the pearl sugar. Cover again and let rest for 15 minutes before cooking.
8. Gently stir the batter to deflate. Preheat the waffle maker to a medium-high setting.
9. Scoop a cup of batter onto the center of the bottom waffle plate and spread to about 1-inch from the edge of the plate. Close the waffle maker and turn clockwise to flip.
10. Open the second waffle plate and add a cup of batter onto the center of that plate, close and turn clockwise to flip.
11. When the waffles are ready, carefully open the waffle maker and remove baked waffle. Then turn and open the second waffle plate to remove the second waffle. Repeat with remaining batter.
12. For best results, serve immediately.