"Marcella Peek" > wrote in message
...
> 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?

about 4 part flour 1 part corn starch

What exactly does corn starch (or potato starch) do anyway? If this is not
used, or have too much, what would be the effect?