Home-made Buttermilk/Milk Waffles

I've been looking for a crispy waffles recipe and tried this one out. Not exactly crispy unless you crispen it again in a toaster or oven. The website suggested you turn on the oven to low heat and put the the waffles on the rack in there while you finish making up the rest so they stay warm and crispy. I didn't manage to save the website I got it from tho. They do taste good after toasting them, crispy on the outside and fluffy on the inside. I've got another recipe to try (a yeast one), so keep a lookout for my review on which one is the best.

Oh I also like to eat waffles plain (like Belgian waffles) so I upped the sugar quantity too. But if you like to douse your waffles in honey or syrup then by all means scale back the sugar.

Ingredients:
3/4 cup all purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 cup milk or 3/4 cup buttermilk+1/4 cup milk
6 tbsp vegetable oil
1 large egg, separated
1/2 cup sugar (or 1 tbsp sugar if you want it unsweetened)
1/2 tsp vanilla extract

Method:
1. Mix flour, cornstarch, salt, baking powder, baking soda in medium bowl. Measure the milk and oil; mix in the egg yolk and set aside.
2. In another bowl, beat the egg white to almost soft peaks. Sprinkle in the sugar and continue to beat until peaks are firm and glossy. Beat in vanilla.

3. Pour milk into dry ingredients and whisk until just mixed. Drop the whipped egg white into the batter in dollops and fold in with a spatula onto hot waffle iron and cook until waffle is crisp and brown.