Waffles

I know there are a lot of recipes out there for waffles, and there is that Waffles of Insane Deliciousness recipe you find left, right, and center on the web these days. This is the recipe I have used for many years now which gives me waffles that are crispy on the outside, tender in the middle, and absolutely delicious.

Ingredients
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 Tbsp butter
1 large egg
1 Tbsp sugar
1/2 tsp vanilla extract

Melt the butter over a low heat until just melted then set aside- you want it completely liquid without being hot.

Combine the flour, corn starch, salt, baking powder, baking soda in a large bowl. No need to sift, but go ahead if you feel like you have to.

Separate the egg yolk from the egg white. Combine the egg yolk, milk, and butter milk. Whip the egg white until soft peaks have formed, then add the sugar and vanilla and continue to whip until stiffened.

Add the butter to the dry ingredients, then add the milk mixture to the dry ingredients. Rapidly mix with a whisk until it is just homogenous. It doesn't have to be absolutely lump-free, but should be close. Make sure you do this in a large bowl because you want to do it rapidly. The longer you whisk, the tougher the resultant waffles will be.

A dollop at a time, fold the egg white into the batter using a soft rubber spatula. Again, don't worry about lumps too much, but you don't want giant chunks. Use a soft spatula- I have found it is less likely to destroy the egg white.

If you want to make a batch and serve all at once, have an oven pre-heated to 200 and lay the waffles inside in a single layer and they'll be crispy and warm for service.

If you want a slightly different taste, use almond extract instead of vanilla- you get more of a nutty taste which compliments the browning flavor of the waffle.

I don't bother to grease the waffle iron because there is a fair amount of butter in the recipe.  Your waffle iron may vary.