World's best crispy waffles

Ingredients for 8 servings:

• 125 g flour (I use spelt)
• 1 cup cornflakes, Rice Krispies
• 125 g cornstarch or cornstarch
• 50 g sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 2 large eggs
• 1 tsp vanilla extract or 1/2 vanilla bean paste
• 350 ml milk
• 100 ml vegetable oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Great waffles that keep for 1-2 days – they are light and crispy

Preheat the waffle iron. Meanwhile, combine the flour, Rice Krispies, cornstarch, salt, baking powder, and baking soda in a bowl. In a small bowl, whisk together the egg yolks, oil, milk, and vanilla. Beat the egg whites with a mixer until stiff peaks form. Add the milk mixture to the dry ingredients and mix until smooth and lump-free. Now fold in the egg whites—a few bits of egg white should remain visible—do not overmix! Pour 2/3 cup of the batter into the waffle iron and spread it evenly with the back of a spoon, stopping a few inches from the edge to allow the batter to spread. Bake for about 3-4 minutes until golden brown. Makes 8 waffles.