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Crispy Buttermilk Waffles
Waffles with a shatteringly crisp golden crust and airy, custardy center, thanks to cornstarch and whipped egg whites.
- Crackly crust, airy center
- Toaster-ready freezer waffles
- Whipped egg white lift
A good waffle should crackle when you cut into it, and this recipe delivers. A little cornstarch in the batter encourages a crisp crust, while folding in whipped egg whites keeps the inside light and airy. We cook them until the steam slows to a wisp, then hold them on a rack in a warm oven so they stay crunchy. Top with berries, whipped cream or plenty of syrup.
Instructions
Preheat the waffle iron. Heat the oven to 200 degrees F and set a wire rack on a sheet pan inside.
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