These are the best, crispy waffles. Set the waffle iron on the medium setting and do not spray the iron with oil.  Serves 2-3, so if you have a larger crowd, double or triple the recipe. Add chopped pecans or fresh blueberries to the batter for a change.

Ingredients:

1 large egg, separated
1 tablespoon sugar
3/4  cup buttermilk, 1/4 cup milk
1 teaspoon vanilla extract
3/4 cup  flour, 1/4 cup corn starch
1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
6 tablespoons vegetable or canola oil

• Start the waffle iron (medium or medium high is preferred) and preheat the oven to 200 degrees  to keep the finished waffles warm.

• Combine flour, corn starch, baking powder, baking soda and salt, mix well.

• Measure milk, buttermilk and vegetable oil in Pyrex 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 glossy and firm. Beat in the vanilla. Pour buttermilk mixture into dry mixture and whisk until just mixed.
• Drop whipped egg whites onto batter in dollops and fold in with a spatula until just incorporated.
• Pour batter into waffle iron and cook until crisp (at least medium). If making several, keep others in oven directly on the rack.