Ingredients:

  • 2 cups (250g) All-purpose flour
  • ½ cup (60g) Cornstarch
  • 2 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • ½ tsp Salt
  • ½ tsp Ground cinnamon
  • 2 Large eggs, separated
  • 1 ¾ cups Whole milk, room temperature
  • ½ cup (115g) Unsalted butter, melted and slightly cooled
  • 1 tbsp Pure vanilla extract

Instructions:

  1. Sift dry components. Combine 2 cups flour, ½ cup cornstarch, sugar, baking powder, salt, and cinnamon in a large bowl.
  2. Separate the eggs. Place yolks in one medium bowl and whites in a separate, very clean metal or glass bowl.
  3. Mix the 1 ¾ cups milk, melted butter, egg yolks, and vanilla into the center of the dry ingredients. Whisk until just combined—a few small lumps are perfectly fine.
  4. Use a mixer to beat the egg whites until stiff peaks form. Look for peaks that stand straight up when the whisk is lifted.
  5. Use a spatula to fold one third of the whites into the batter to lighten it, then gently fold in the rest.
  6. Preheat the iron. Set your waffle iron to a medium high heat. Wait for the indicator light or a drop of water to sizzle and dance on the surface.
  7. Pour the batter. Ladle about ½ to ¾ cup of batter (depending on your iron size) onto the center of the grids.
  8. Cook until golden. Close the lid and cook for about 4-5 minutes until the steam stops billowing from the sides of the iron.
  9. Remove and crisp. Lift the waffle out with a fork and place it on a wire rack for 30 seconds.
  10. Repeat and serve. Continue with the remaining batter, serving the waffles while they are hot and crackling.