Preheat your oven to 200°F and your Belgian (or regular) waffle iron.

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt for about 20 seconds. Create a small well in the center of the dry mixture and set aside.

In another bowl, whisk together the buttermilk, vegetable oil, milk, vanilla, and egg yolks until smooth.

In a separate bowl, beat the egg whites (make sure no yolk gets in) until soft peaks form. Gradually add the sugar and keep whipping until stiff, glossy peaks appear. An electric mixer on high speed works best for this.

Pour the buttermilk mixture into the well of the flour mixture. Whisk gently until just combined (a few lumps are okay), then fold it into the egg whites.

Cook the batter in your waffle iron according to the manufacturer’s directions. Keep finished waffles warm in the oven until they’re crisp.

Serve with sweetened whipped cream, fresh berries, and syrup. For churro waffles, brush the top of each waffle with melted butter (make sure it gets in the squares), then dip it in a generous amount of cinnamon sugar.