Pam's Ultimate Light, Crisp Waffles

By moninikole

Depending on how many people you’re serving, this recipe can be doubled, tripled, or even quadrupled. Don’t stack the waffles, or they will turn moist and limp within seconds. If you forget, just separate them and place them them in a single layer on the oven rack to crisp them up again.

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1/4 cup water
• 6 tablespoons vegetable oil
• 1 large egg, separated
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Put buttermilk, milk, and vegetable oil in a 2-cup Pyrex measuring cup, mix in yolk, and set aside.

Beat egg white almost to soft peaks. Sprinkle in sugar and continue to beat until whites are firm and glossy. Beat in vanilla.

Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops and fold in with a spatula until just incorporated.

Add batter to hot waffle iron (mine takes about 2/3 cup) and cook until crisp and nutty brown. Set waffle on oven rack for at least 5 minutes and up to 20 minutes to keep it warm and crisp. Repeat with remaining batter. Serve immediately.