Light and Crispy Waffles:

Finally, a light and airy waffle that will stay crisp
long enough to serve everyone at the same time...

So what's so unique about this waffle recipe? This waffle batter starts with a traditional method—pour the wet ingredients over the dry, and then whisk until just combined. But there's a surprising twist. Reserve the sugar to whip with the egg white separately to create ultralight waffles. Waffles made with a whipped egg white are not only lighter and more airy, they're also taller and more tender. Plus, they brown better. Beating the sugar with the egg white improves the batter's longevity, and the softened egg white folds much easier into the batter. Vegetable oil makes a thinner batter which will produce a crispier waffle. For a five-waffle recipe six tablespoons of vegetable oil, instead of solid fats, is ideal. The cornstarch coupled with the flour, guarantees waffles that are crisp on the outside and tender yet toothsome on the inside.

3/4 cup bleached 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
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbsp. sugar
1/2 tsp. vanilla extract

Heat the oven to 200°F and heat the waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron (mine takes about 2/3 cup) and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking). Once a waffle is cooked, crisp it in the preheated oven, directly on the rack, for five minutes, while you make the rest of the waffles. Don't stack the waffles or they'll turn moist and limp. If you forget, return them to the oven and they'll crisp right back up.

Whole-Grain Waffles
Add 1/4 cup wheat germ to the dry ingredients.

Chocolate Chip Waffles
Stir 1/2 cup coarsely chopped chocolate chips (or 1/2 cup mini chocolate chips) into the batter.

Cornmeal Waffles
Substitute 1/2 cup cornmeal for 1/2 cup of the flour (keep the cornstarch).

Cranberry Orange Waffles
Stir 2 tsp. finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.

Recipe by Pamela Anderson found here...