In article <FzMvh.3542$li4.3359@trndny08>, "peter" >
wrote:

> I'm trying to make something similar to a waffle. I want the browned part to
> be crunchy/crispy. But no matter how long I heat it, it remains spongy, even
> when burnt. The ingredients are pretty generic:
>
> all purpose flour
> baking powder
> corn starch
> milk
> water
> egg
> sugar
>
> Is there something I need to add or remove to make it crispy?

I find potato starch gives a better result (crispy wise) than corn
starch. How much corn starch to flour are you using?

marcella