Servings: Makes approximately 4 to 5 waffles, depending on waffle iron

3/4 cup all-purpose flour ¾ cup all-purpose flour
1/4 cup cornstarch ¼ cup cornstarch
1 tablespoon sugar 1 tablespoon sugar
1/2 teaspoon salt ½ teaspoon salt
 
1/2 teaspoon baking powder ½ teaspoon baking powder
1/4 teaspoon baking soda ¼ teaspoon baking soda
 
1 large egg (separated) 1 large egg (separated)
1 cup milk (higher fat milk or esp buttermilk is best. But skim will work.) 1 cup milk (higher fat milk or esp buttermilk is best. But skim will work.)
1/3 cup vegetable or lightly flavored oil ⅓ cup vegetable or lightly flavored oil
1 teaspoon vanilla extract 1 teaspoon vanilla extract
 
Butter, syrup and/or berries, for serving Butter, syrup and/or berries, for serving

PREPARE BATTER: subheading: PREPARE BATTER:
Separate the egg and beat the white until stiff. Set egg white aside.
Mix the milk, oil, vanilla, egg yolk, flour, cornstarch, sugar, salt until well mixed.
Sprinkle baking powder and baking soda on top and mix again.
Gently fold in the egg whites.
Set batter aside for 5 to 10 minutes so the baking powder has time to activate. (This is about how long a waffle maker takes to preheat.)
MAKE WAFFLES: subheading: MAKE WAFFLES:
Preheat your waffle iron. After pre-heating, spray with a light coating of oil.
Pour in a measured amount of batter (ours takes ¾ cup).
Close the iron. If it's the flip type, rotate it over. Wait for the light.
Remove your waffle. Eat immediately or keep warm in a preheated 200°F oven.

With this recipe there is no concern with over beating the batter. This is because of the stiff egg whites and late addition of leavening agents.  With this recipe there is no concern with over beating the batter. This is because of the stiff egg whites and late addition of leavening agents.
Ideal iron temp is often quoted as 350°F, but you will need to adjust the temp depending on the thickness of waffle your iron produces as well as your preferred browning.  Ideal iron temp is often quoted as 350°F, but you will need to adjust the temp depending on the thickness of waffle your iron produces as well as your preferred browning.
The first waffle is usually under-cooked; this is partly due to the extra oil on the cooking surface. You usually should not need to add oil between waffles, but can if they're sticking. (Sticking usually indicates cast iron that needs re-seasoning or damaged non-stick surface for non-stick cookware).  The first waffle is usually under-cooked; this is partly due to the extra oil on the cooking surface. You usually should not need to add oil between waffles, but can if they're sticking. (Sticking usually indicates cast iron that needs re-seasoning or damaged non-stick surface for non-stick cookware).