When to add flour the night before or the morning of?

So I understand the confusion, since the way it is written isn't the clearest. Yes, you would add the flour to create the batter you will be resting overnight. The next morning the only thing you will add in are the eggs and baking soda. I can't correct the recipe, since it isn't mine and was uploaded by a kind person more than ten years ago. I can tell you the method to make yeast raised waffles though, and the method for doing that is pretty much the same from recipe to recipe. The baking soda can't be added the night before because it would react too early to be of help in the final product. You don't add the eggs in until the morning because you are leaving the batter overnight at room temperature and that would just invite food poisoning.

There have already been several people in the comments questioning that very thing. The RECIPE itself says, "Add the warmed (not hot) milk, melted butter, salt, sugar, and FLOUR to the yeast/water mixture, and beat with a whisk until smooth and blended. (I heat the milk and melt the butter - not at the same time - in the microwave.)
Cover the bowl with plastic wrap, and let stand overnight at room temperature." But the eggs and baking soda must be added in the morning prior to baking. Hope that helps......