"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?