Instructions

• Preheat the oven to 200°F and preheat a Belgian waffle iron (or standard waffle iron) following the manufacturer's instructions.
• In a large bowl, whisk together 1 1/2 cups (213 g) all-purpose flour, 1/2 cup (70 g) cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt for about 20 seconds. Make a well in the center of the dry mixture and set the bowl aside.
• In a separate bowl, whisk together 1 1/2 cups buttermilk, 1/2 cup milk, 6 Tbsp vegetable (or canola) oil, 1/2 tsp vanilla extract, and the two egg yolks until combined.
• In a clean bowl, use an electric mixer on high to whip the two egg whites until soft peaks form. Add 3 Tbsp granulated sugar and continue whipping until medium-stiff, glossy peaks form.
• Pour the buttermilk mixture into the well in the dry ingredients and gently whisk just until the batter is combined; it should remain slightly lumpy. Do not overmix.
• Gently fold the whipped egg-white mixture into the batter with a spatula until there are no large streaks of white; avoid deflating the egg whites.
• If your waffle iron recommends it, lightly grease it. Cook the batter in the preheated waffle iron according to the manufacturer's directions, using the appropriate amount of batter for each waffle.
• As each waffle finishes, transfer it to the preheated 200°F oven (on a baking sheet or directly on the oven rack) to keep warm and allow it to crisp further.
• Serve the waffles warm with butter and maple syrup or other desired toppings.