Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 2 cups whole milk, room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 large egg yolks, room temperature
  • 2 large egg whites
  • 1/4 tsp cream of tartar

Instructions:

  1. Sift together the all-purpose flour, cornstarch, baking powder, granulated sugar, and salt in a large mixing bowl to aerate the dry base.
  2. In a separate jug or bowl, whisk together the room-temperature whole milk, melted unsalted butter, vanilla extract, and egg yolks until emulsified.
  3. Slowly pour the liquid mixture into the dry ingredients. Whisk until just combined, ensuring you do not over-mix to prevent gluten development.
  4. In a clean, grease-free bowl, beat the 2 egg whites with cream of tartar using an electric mixer until stiff peaks form.
  5. Using a silicone spatula, gently fold the whipped egg whites into the batter in two stages until no large white streaks remain, being careful not to deflate the aeration.
  6. Pour the batter into a preheated Belgian waffle iron with deep grids and cook until the exterior is mahogany-colored and crisp.