Light and Crispy Belgian Waffles
Waffle irons trap steam from the batter and increase the likelihood of sogginess. Can homemade waffles ever be as light and crispy? Here's how we solved the problem.
Why This Recipe Works
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.