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