The Best Waffle: Light Crisp Bite

Adapted from Pamela Anderson

Yields four 8-inch waffles

Ingredients:      

¾ cup all-purpose flour        

¼ cup potato starch (or cornstarch)

½ tsp salt

½ tsp baking powder

¼ tsp baking soda

¾ cup buttermilk

¼ cup milk

6 tbsp vegetable oil

1 large egg, separated

1 tbsp sugar

½ tsp vanilla extract

For Fresh Whipped Cream:

1 cup whipping cream

2 tbsp sugar

½ tsp vanilla extract

Directions:

1. Set oven to 200°F.  This is where you will place the cooked waffles until all of them are made.  It will keep them warm and help crisp them until ready to serve.

2. In a large bowl, combine dry ingredients: flour, potato starch, salt, baking powder and baking soda.

3. In a Pyrex measuring cup, combine the buttermilk, milk, vegetable oil and egg yolk.  Whisk together and set aside.

4. 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 extract.

5. Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.

6. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.  Be careful not to over mix, you want to retain the air to get light and airy waffles.

7. Turn on the waffle iron.  As it is heating up, this will allow your batter to set a bit.  I set mine to around 4-5.

8. Pour the batter onto the hot waffle iron (about ½ -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).

9. Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven.  Do not stack them.  When all the waffles are cooked, serve immediately with your choice of toppings (berries, whipped cream, maple syrup).

Fresh Whipped Cream: (optional)

In a bowl, combine whipping cream, sugar, and vanilla extract.  Using an electric mixer, whip until stiff.