Belgian cooking

Waffles (Crispy Outside, Fluffy Inside)

The secret to waffles that shatter when you bite into them but stay soft and airy inside is a combination most recipes skip: cornstarch in the dry mix for crunch, and whipped egg whites folded in at the end for lift. Buttermilk reacts with the baking soda to create extra bubbles in the batter, giving you pockets of steam that puff up the moment they hit the hot iron. The result is a waffle with real architecture — crisp ridges that hold syrup without going soggy, and a tender interior that pulls apart in layers.