Light and Crispy Waffles
"When we made these dead-simple waffles from Pam Anderson's cookbook, Cook Smart, their rich buttermilk flavor and crisp yet light texture won over even longtime yeast-waffle fans. The recipe can be doubled, tripled, even quadrupled. Don't stack the waffles—they will become moist and limp. If necessary, recrisp directly on a rack in a 200° oven...."
INGREDIENTS
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3/4 cup all-purpose flour
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1/4 cup cornstarch
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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3/4 cup buttermilk
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6 tablespoons vegetable oil
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1/4 cup whole milk
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1 large egg, separated
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1 tablespoon sugar
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1/2 teaspoon pure vanilla extract
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Pure maple syrup, for serving
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