Extra Light & Extra Crisp Waffles


Makes 8 Waffles


1-1/4 cup of flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs, separated
1-1/2 cups milk
1 teaspoon vanilla
1/2 cup vegetable oil


Preheat a traditional waffle iron to medium.

Meanwhile, stir the flour, Rice Krispies,cornstarch, sugar, baking powder,
baking soda and salt together in a large bowl.

Whisk the egg yolks, milk, vanilla and oil together in a medium bowl.

With an electric mixer or ballown whisk, beat the egg whites in a bowl to
soft peaks.

Pour the milk mixture over dry ingredients and whisk until combined. Whisk
in the beaten whites until just combined. Do not overmix; a few streaks of
whites should be visible.

Pour 2/3 cup of batter into the center of a preheated waffle iron and use
the back of a dinner spoon to spread the batter toward the outer edges (the
batter should reach about 1/2 inch from the edges of the iron before you
close the lid).

Close lid and cook until deep golden brown -3-4 minutes.

Serve immediately.

Make waffles with the remaining batter in the same manner.

The best of Americas Test Kitchen 2008