Light & Crispy Belgian Waffles

This recipe was in the June 2008 email newsletter. I have been wanting to try this recipe since then, yesterday I finally did. What an excellent recipe. We all loved the flavor of these Belgian waffles. Some of the best I have had.

1 1/4 cups all-purpose flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
With electric mixer or balloon whisk, 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 overmix; a few streaks of whites should be visible.
Pour 2/3 cup batter (see note above) into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.