Light, Crisp Waffles

Ingredients

• 3-1/2 oz. bleached all-purpose flour
• 1 oz. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 cup buttermilk
• 1/4 cup milk
• 6 Tbs. vegetable oil
• 1 large egg, separated
• 1 Tbs. sugar
• 1/2 tsp. vanilla extract

Directions

1. Set your oven to 200°F, then get the waffle iron heating too. In a medium bowl, stir together the flour, cornstarch, salt, baking powder, plus the baking soda. Measure the buttermilk, milk, and vegetable oil into a glass measuring cup, stir in the egg yolk, and leave it nearby.
2. In a separate bowl, whip the egg white until it is nearly at soft peaks. Add the sugar in a sprinkle, then keep beating until you have glossy, firm peaks. Beat in the vanilla.
3. Add the buttermilk mixture to the dry bowl and whisk only until the batter comes together. Spoon the beaten egg white over the batter in dollops, then use a spatula to fold it in just until it disappears.
4. Pour batter onto the heated waffle iron, about 2/3 cup for mine, and cook until the waffle turns crisp and nutty brown. Use your waffle iron’s directions for timing at the beginning, then adjust as you like. Place the finished waffle right on the oven rack so it stays warm and crisp. Continue with the rest of the batter, keeping the waffles in the oven without stacking them. Once they are all cooked, serve right away.