In a small pot, warm milk and butter slightly just until butter melts. Set aside.
In a small bowl, combine the warm water and yeast, let sit for 10 minutes and then stir together. (Note: the water should be warm to the touch but not HOT or else could kill the yeast and the waffles won’t rise)
In a large bowl, combine the flour, salt, and sugar. Stir in the yeast mixture and milk/butter mixture until combined. Let sit at room temperature for 1 ½ hours (mixture will be bubbly).
Meanwhile, combine California Giant berries, sugar, and maple syrup. Let marinate.
Stir in the beaten eggs and baking soda.
Preheat your waffle maker to medium/high setting and preheat your oven to 200 degrees (to keep first batch of waffles warm).
Ladle in approximately ⅓ cup of batter into each waffle well and close the lid. Cook for approximately 5 minutes or until golden brown and crisp. Remove waffles and keep warm in oven as you make enough batches to get you 8 waffles.
Once waffles ready, lay out 4 waffles and spread a couple spoonfuls of peanut butter on top and about ¼ cup of marinated berries on top of that. Place another waffle on top and serve with a pad of butter and maple syrup. If leftover California Giant berries, just spoon more on top!