Light and Crispy Waffles

1¼ C. flour
1 C. Rice Krispes
¾ C. cornstarch
¼ C. sugar
1 T. baking powder
½ T. baking soda
¾ T. salt
2 large eggs, separated
1 ½ C. milk
1 t. vanilla
½ C. oil

• Preheat waffle iron to medium. Meanwhile, stir flour, rice krispes, cornstarch, sugar, baking soda, and salt together in a large bowl. Whisk egg yolks, milk, vanilla, and oil together in a medium bowl.
• With an electric mixer, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not over mix; a few streaks of whites should be visible.
• Pour 2/3 C. batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2" from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.

 

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