light and crispy waffles

we ate these all up! (ok, save for one, but we usually have a bunch that end up going into the freezer)


light and crispy waffles
makes about seven 3 3/4 in square waffles

3/4 cup all purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
6 tbsp vegetable  oil
1/4 cup whole milk
1 large egg, separated
1 tbsp sugar
1/2 tsp pure vanilla extract

Preheat the oven to 200 degrees. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.

In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.

Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.

Preheat waffle iron (we have a 8 in circle one) and oil it lightly. Pour about 1 cup of the waffle batter into the preheated waffle iron and cook for 4 mins or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter.

Serve warm.