Unquestionably the best waffles ever made. Pam Anderson -- goddess supreme of the kitchen -- applied her patient research skills to the art of waffle making. The results are incomparable. (3/4 cup) all-purpose flour (1/4 cup) cornstarch salt baking powder baking soda buttermilk milk (3/8 cup) vegetable oil egg, separated sugar vanilla extract Start preheating the waffle iron. In a medium bowl, mix together flour, cornstarch, salt, baking powder and baking soda. Combine buttermilk, milk, egg yolk and oil in a 2-cup Pyrex measuring cup. In a small bowl, beat egg white to soft peaks. Sprinkle the sugar over it, and continue beating until stiff and glossy. Add vanilla. Pour milk mixture into dry ingredients and whisk together until blended. Do not overbeat. Fold in the beaten egg whites. Pour batter into waffle maker and cook as usual. I let mine cook a minute or two past where they stop steaming. When they stop sizzling, and are crisp to the touch, that's about right. For a heavenly variation, sprinkle batter with chopped pecans immediately after pouring into waffle maker.