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Light and Crispy Belgian Waffles

From

August/September 2006

Waffles should be crisp on the outside and light on the inside, but too many recipes produce soggy versions. In our Light and Crispy Belgian Waffles recipe, we replaced flour with cornstarch and the butter with vegetable oil, which reduced the moisture in the batter and made for crispier waffles. We also found that an unexpected ingredient—Rice Krispies—gave our recipe an extra boost of crispiness and lightness.

Makes 8 (7-inch) Round Waffles

All waffle irons are not created equal. If your first waffle comes off the iron too pale or too dark, adjust the heat as necessary. Some Belgian waffle makers make one waffle at a time, while others make two. For single waffle makers, use 2/3 cup batter per waffle. For double waffle makers, use 1 1/3 cups batter in total. If you don't use enough batter, the Rice Krispies can scorch. Serve with syrup (see related recipes).

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